Cream of Butternut Soup
By Nanadi-2
A classic taste of fall, butternut squash is delicious in a creamy potato soup enhanced with exotic spices and sherry. This blended soup is elegantly smooth.
Ingredients
- Nonstick cooking spray
- 1 cup onion, chopped
- 2 celery ribs, chopped
- 2 tablespoons butter
- 2 (14.5 ounce) cans reduced-sodium chicken broth
- 1 teaspoon sugar
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon Tone's® Ground Cinnamon
- 1 butternut squash (about 2 1/2 pounds), peeled and cubed
- 3 medium potatoes, peeled and cubed
- 1 1/2 cups 1% milk
- 2 tablespoons sherry or additional reduced-sodium chicken broth
Details
Servings 6
Preparation time 20mins
Cooking time 60mins
Adapted from tasteofhome.com
Preparation
Step 1
In a large saucepan coated with cooking spray, cook onion and celery in butter until tender.
Stir in the broth, sugar, bay leaf, salt, ginger, turmeric and cinnamon. Add the squash and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
Remove from the heat; cool slightly. Discard bay leaf.
In a blender, purée vegetable mixture in batches. Return to the saucepan.
Stir in milk and sherry; heat through, but do not boil.
You'll also love
- Bratwurst Bake 4.5/5 (12 Votes)
- Turkey chili 4.5/5 (12 Votes)
- Zucchini Tarts 4.5/5 (12 Votes)
- Grilled Chive Potatoes 4.5/5 (12 Votes)
- Corned Beef 4.5/5 (13 Votes)
- Pumpkin-Swirl Brownies 4.5/5 (12 Votes)
- Paleo Sweet Potato and Sausage... 4.5/5 (12 Votes)
- White Beans with Spinach & Sausage 3.7/5 (297 Votes)
Review this recipe