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Spiced Butternut Squash Soup

“I like making this recipe year round, but it's best in the fall and winter months when butternut squash is in season. I love it because it's hearty and filling, but very healthy as well as easy to make. Serve it with some good crusty bread!” Julie Hession - Las Vegas, Nevada
  • Total Time
    Prep: 50 min. Cook: 25 min.
  • Makes
    12 servings (3 quarts)

Ingredients

  • 2 medium butternut squash (about 3 pounds each)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 large onions, sliced
  • 2 tablespoons brown sugar
  • 1 tablespoon minced fresh gingerroot
  • 2 garlic cloves, minced
  • 2 cinnamon sticks (3 inches)
  • 1-1/4 teaspoons salt
  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1-3/4 cups water
  • Minced fresh parsley

Directions

  • Preheat oven to 400°. Halve squash; discard seeds. Place squash in a 15x10x1-in. pan coated with cooking spray, cut side down. Bake until tender, 40-50 minutes. Cool slightly; scoop out pulp.
  • In a 6-qt. stockpot, heat butter and oil over medium heat; saute onions until tender, about 5 minutes. Add brown sugar, ginger, garlic and cinnamon sticks; cook and stir 2 minutes. Stir in salt, squash, broth and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
  • Discard cinnamon. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan. If desired, thin with additional water or broth; heat through. Serve with parsley.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts
1 cup: 131 calories, 2g fat (1g saturated fat), 3mg cholesterol, 521mg sodium, 28g carbohydrate (9g sugars, 7g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

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