How to make it

  • 1. In a large saucepan coated with cooking spray,cook onion and celery in butter till tender. Stir in broth,sugar,bay leaf,salt,ginger,tumericand cinnamon. Add the squash and potatoes. Bring to boil. Reduce heat,cover and simmer for 15-20 mins or till vegetables are tender. discard bay leaf.
  • 2. Puree soup in pan with immersion blender or cool and blend in batches in blender. Return to pan.
  • 3. Stir in milk,sherry or broth or cider and heat through. Do not boil!
  • You can garnish with chopped pecans or sunflower kernals to give a little crunch and a dollop of sour cream Delicious!

Reviews & Comments 2

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  • nativeprincess 9 years ago
    Beautiful picture! Just the recipe I need, I have some butternut squash puree from the garden in my freezer....
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  • chuckieb 9 years ago
    I love Butternut Squash soups! This one looks like a winner. Bookmarked to try soon! Thanks Pat!
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