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Butternut Squash, Cinnamon and Ginger Soup

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“Wonderful soup, the cinnamon and ginger add the perfect about of spice for your taste-buds while the molasses and honey make this so sweet and creamy.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a nonstick saucepan sprayed with vegetable spray, heat the oil over medium-low heat. Stir in the garlic and leeks. Cook, covered, for 3 minutes or until softened.
  2. Stir in the squash, stock, carrot, cinnamon and ginger and bring to a boil, then reduce heat to medium-low, cover and cook for 15 to 20 minutes or until the vegetables aretender. Add the molasses and honey.
  3. Transfer the soup to a food processor or blender and purée until smooth. Garnish with a dollop of yogurt or sour cream.

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