Chicken Soups
Savory Butternut Squash Soup
Butter-nut squash is a classic fall pairing and, everyone loves and makes this soup every season. Soup warms and comforts when winter sets in. Melt away the chill or indulge a New Year's resolution to eat right, butternut squash soup will not disappoint.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1 1/2 pounds pre-cut cubes butternut squash, fresh or frozen (about 4 cups)
- 4 cups low sodium chicken broth
- 1 tablespoon pure maple syrup
- 3/4 teaspoon salt
- 4 teaspoons plain low-fat yogurt for garnish
Directions
- Heat the oil over medium heat in a 6-quart stockpot. Add the onions and cook until soft but not brown, about 6 minutes.
- Add the garlic, allspice and ginger and cook, stirring frequently, for 1 minute more.
- Add the butternut squash, broth, and salt and bring to a boil.Reduce heat to medium-low 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 stir in maple syrup. Allow to cool slightly, about 15 minutes, then puree with an immersion blender or in a regular blender, about 1 cup at a time, until smooth.
- Ladle into serving bowls and garnish with yogurt, if using.
