Roasted Butternut Squash Soup

By á-5847

Preparation time: 35 mins
Cooking time: 0 mins
Serves: 5 servings

Ingredients

• 1-1/2 lb. Baked Butternut Squash Cubes
• 1 Tbsp. Salted Butter
• 1 – Garlic Clove
• 1/4 cup Chopped Yellow Onion
• 1 – Celery Stalk
• 1/4 tsp. Ground Cinnamon
• 1/4 tsp. Ground Ginger
• 1 cup Valley Fresh Low Sodium Chicken Broth-Canned
• 1/4 tsp. Table Salt
• 1/2 Tbsp. Honey

Details

Preparation time 35mins
Cooking time 35mins

Preparation

Step 1

1. Mince garlic, chop celery stalks.
2. Place squash cubes and enough water to cover in a saucepan. Bring to a boil and cook until squash is very tender. Drain and set to cool.
3. Melt butter over medium heat in a heavy saucepan. Add garlic and cook for about 1 minute. Add onion, celery, cinnamon, and ginger and cook, stirring occasionally, until the onion and celery are softened, 5 to 8 minutes.
4. Add squash to pot with onion. Add broth and bring to a boil. Stir thoroughly and simmer gently for about 10 minutes.
5. Puree soup in a blender and return it to pot. Stir in salt and honey. Serve immediately.