‹ Back to Cream of Butternut Soup

Print Options

Cream Of Butternut Soup Exps Ft21 26073 F 1006 1

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

  • 1 cup chopped onion
  • 2 celery ribs, chopped
  • 2 tablespoons butter
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 teaspoon sugar
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1 butternut squash (2-1/2 pounds), peeled and cubed
  • 3 medium potatoes, peeled and cubed
  • 1-1/2 cups 1% milk
  • 2 tablespoons sherry or additional reduced-sodium chicken broth
  • Optional: Heavy whipping cream and fried sage

Directions

  • 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.
  • 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.

© 2024 RDA Enthusiast Brands, LLC