SPICED BUTTERNUT SQUASH SOUP

Spiced Butternut Squash Soup image

"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

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

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

Steps:

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 : Calories 131 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 521mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 7g fiber), Protein 4g protein. Diabetic Exchanges