Butternut Squash and Carot Soup

Makes 6 servings 

  • 2 tsp canola-olive oil blend
  • broth made from 1 chicken flavor cube dissolved in 4 cups hot water
  • 6 cups butternut squash, roughly cut into 1" cubes
  • 2 cups carrots, cut into chunks
  • 1 cup onions, chopped
  • 3 cloves garlic, minced
  • 1/2 tsp ginger
  • dash of cinnamon
  • salt and pepper to taste 
  1. Heat oil in a large saucepan on medium-low heat and sauté onion and garlic until softened.
  2. Stir in ginger and cinnamon and cook for 1 minute.
  3. Add carrots, squash and broth. Bring to a boil, then cover and simmer until vegetables are tender, about 30 minutes.
  4. Remove from heat and when cooled, blend until smooth with immersion blender.
  5. To serve, reheat and sprinkle with salt and pepper.
  6. Garnish with a dollop of fat free sour cream or plain yogurt.