Butternut Squash Soup

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  • 4 cup(s) Winter Squash


  1. 1 tbsp. olive oil
  2. • 1 medium onion, chopped
  3. • 2 cloves garlic, minced
  4. • ¼ tsp. ground allspice
  5. • ¼ tsp. ground ginger
  6. • 4 cups cubed butternut or other winter squash, fresh or frozen
  7. • 4 cups low-sodium chicken broth or vegetable broth • ¾ tsp. salt • 1 tbsp. maple syrup • 4 tsp. plain low-fat yogurt for garnish (optional)

  8. 1. Heat the oil over medium heat in a 6-quart stockpot. Add the onion and cook until soft but not brown, about 6 minutes. Add the garlic, allspice and ginger, and cook, stirring frequently, for 1 minute more.

  9. 2. Add the squash, broth and salt, and bring to a boil. Reduce heat and simmer until squash is tender and the broth is slightly reduced, about 15 minutes for fresh squash and 5 minutes for frozen. Remove from heat and stir in maple syrup. Allow soup to cool slightly, then puree in a blender until smooth.
July 2013

This recipe is a personal recipe added by CherylB61 and has not been tested or endorsed by MyRecipes.

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