Name: Butternut Squash Soup
Ingredients: 1 tbsp Olive Oil; 1 Onion (Medium, chopped); 2 cloves Garlic (Minced); 1/4 tsp Ground Allspice; 1/4 tsp Ground Ginger; 4 cups Butternut Squash (Cubed; can use other winter squash, fresh or frozen); 3/4 tsp Salt; 1 tbsp Maple Syrup; 4 tsp Plain Low-fat Yogurt (Optional - for garnish)

Butternut Squash Soup

Servings

Ingredients

1 tbsp olive oil
1 Onion Medium, chopped
2 cloves garlic Minced
1/4 tsp Ground Allspice
1/4 tsp Ground Ginger
4 cups Butternut Squash Cubed; can use other winter squash, fresh or frozen
3/4 tsp Salt
1 tbsp Maple Syrup
4 tsp Plain Low-fat Yogurt Optional - for garnish

Servings

Ingredients

1 tbsp olive oil
1 Onion Medium, chopped
2 cloves garlic Minced
1/4 tsp Ground Allspice
1/4 tsp Ground Ginger
4 cups Butternut Squash Cubed; can use other winter squash, fresh or frozen
3/4 tsp Salt
1 tbsp Maple Syrup
4 tsp Plain Low-fat Yogurt Optional - for garnish

Instructions

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.
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.