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Butternut Squash, Cinnamon and Ginger Soup
 

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Subject: Butternut Squash, Cinnamon and Ginger Soup

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Butternut Squash, Cinnamon and Ginger Soup
Prep Time: 20 min
Cook Time: 25 min
Servings: SERVES 6
Ingredients
2 tablespoons Sue Bee Honey
2 teaspoons vegetable oil
2 tablespoons molasses
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1 cup carrot
4 cups chicken stock
6 cups butternut squash
1 1/2 cups leeks
1 1/2 teaspoons garlic
3 tablespoons low-fat plain yogurt
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 pur e until smooth. Garnish with a dollop of yogurt or sour cream.

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