Butternut Soup with Cinnamon Cream

Enjoy this savory fall soup!

Butternut Soup with Cinnamon Cream

This creamy butternut squash soup is perfect to curl up with on a chilly winter day!
Makes 4 servings

Ingredients

1/4 cup water
1 onion, finely chopped
2 pounds butternut squash, peeled and chopped
1 carrot, chopped
1 1 1/2-inch piece fresh ginger, grated
1/2 teaspoon ground cinnamon
1 tablespoon ground coriander
3 cups vegetable stock
1 cup soymilk
salt, to taste
freshly ground black pepper, to taste

Directions

In a heavy-bottomed pan, sauté onion in water over medium heat for 5 minutes, until golden. Add squash, carrot, ginger, cinnamon, and coriander. Cook while stirring for 5 to 8 minutes, until the vegetables are browned.

Add the vegetable stock and soymilk and bring to a boil. Reduce the heat to medium and cook, stirring for 30 to 35 minutes until the vegetables are tender. Blend until smooth in a blender or food processor. Add salt and black pepper to taste.
Per serving: 129 calories; 1.4 g fat; 0.2 g saturated fat; 9.3% calories from fat; 0 mg cholesterol; 4.2 g protein; 29.2 g carbohydrates; 8.3 g sugar; 8.5 g fiber; 147 mg sodium; 184 mg calcium; 1.8 mg iron; 33.4 mg vitamin C; 14,961 mcg beta-carotene; 2.8 mg vitamin E
Source: The Lanesborough, London, England. Published in Best in the World II, Jennifer Keller, R.D., editor.

This recipe is from the  Physicians Committee for Responsible Medicine. Please feel free to tailor PCRM recipes to suit your individual dietary needs.