Butternut Squash, Cinnamon and Ginger Soup

Serves: 6 Servings
Source: Rose Reisman

Ingredients:

• 2 tsp vegetable oil
• 1 1/2 tsp minced fresh garlic
• 1 1/2 cups sliced leek
• 5 cups peeled and diced butternut squash (about 1 large whole squash)
• A pinch of salt and freshly ground black pepper
• 4 cups chicken stock
• 1 cup diced carrot
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 2 Tbsp molasses
• 2 Tbsp honey

Instructions:

1. Spray a non-stick saucepan with cooking oil, add the vegetable oil and place over medium-low heat. Stir in the garlic and leeks. Cover and cook until softened, about 3 minutes
2. Stir in the squash, stock, carrot, cinnamon, ginger, salt and pepper. Bring to a boil, then reduce the heat to medium-low. Cover and cook for 15 to 20 minutes, or until the vegetables are tender. Add the molasses and honey.
3. Transfer the soup to a food processor or puree with an immersion blender until smooth, working in batches if necessary.