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.

Please feel free to tailor PCRM recipes to suit your individual dietary needs.