Cream of Butternut Soup
TOTAL TIME: Prep: 35 min. Cook: 30 min.
YIELD: 10 servings.
Ginger, turmeric, cinnamon and a little sherry do an incredible job of seasoning this slightly sweet butternut soup. After I lightened up a recipe from a friend in South Africa, it quickly became a family favorite. —Shelly Snyder, Lafayette, Colorado
Ingredients
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1 cup chopped onion
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2 celery ribs, chopped
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2 tablespoons butter
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2 cans (14-1/2 ounces each) reduced-sodium chicken broth
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1 teaspoon sugar
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1 bay leaf
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1/2 teaspoon salt
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1/2 teaspoon ground ginger
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1/2 teaspoon ground turmeric
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1/4 teaspoon ground cinnamon
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1 butternut squash (2-1/2 pounds), peeled and cubed
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3 medium potatoes, peeled and cubed
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1-1/2 cups 1% milk
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2 tablespoons sherry or additional reduced-sodium chicken broth
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Optional: Heavy whipping cream and fried sage
Directions
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1.
In a large saucepan coated with cooking spray, cook onion and celery in butter until tender, 3-5 minutes. Stir in the broth, sugar, bay leaf, salt, ginger, turmeric and cinnamon. Add the squash and potatoes. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 15-20 minutes.
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2.
Remove from the heat; cool slightly. Discard bay leaf. In a blender, puree vegetable mixture in batches. Return to the pan. Stir in milk and sherry; heat through (do not boil). If desired, serve with cream and sage.
Nutrition Facts
1 cup: 145 calories, 3g fat (2g saturated fat), 8mg cholesterol, 421mg sodium, 27g carbohydrate (7g sugars, 5g fiber), 5g protein. Diabetic Exchanges: 2 starch, 0.500 fat.
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