Cooler temps this week have put me in the mood for soup. And the timing couldn’t be better, because squash is in season. I love squash—it’s delicious, beautiful, and oh-so good for you, too! Plus, it’s loaded with beta-carotene, which turns into vitamin A in your body. It can also help prevent cancer, pump up your immune system, and even protect your skin against sunburn.
But, I have to admit, even with all of squash’s healthy benefits, I eat it because it’s yummy—and it makes an amazingly tasty soup!
This silky-smooth Ginger Butternut Soup, with its soothing warmth and gingery bite, is all you’ll need to chase away the chill on a cool October evening. Best of all, it’s on the table in 30 minutes!
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon ground coriander seeds
1 teaspoon ground allspice
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 butternut squash, cooked and pureed
4-inch piece fresh ginger, finely minced
3 cans (14 ½ ounces each) reduced-sodium chicken broth
Salt to taste
Ground black pepper to taste
Reduced-fat sour cream (optional)
In a deep pot over medium heat, sauté the onion, garlic, coriander, and allspice in the oil and butter for about 15 minutes, stirring often. Add the squash, ginger, broth, salt, and pepper. Bring to a boil over high heat, reduce the heat, and simmer for 10 minutes. Top each serving with a small dollop of the sour cream, and dig in! (Yield: Six servings.)
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