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

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.