Savory Butternut Squash Soup
Recipe Courtesy Ellie Krieger
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Heat the oil over medium heat in a 6-quart stockpot.
Add the onions and cook until soft but not brown, about 6 minutes.
Add the garlic, allspice and ginger and cook, stirring frequently, for 1 minute more.
Add the butternut squash, broth, and salt and bring to a boil.
Reduce heat to medium-low and simmer until squash is tender and the broth is slightly reduced, about 15 minutes for fresh squash and 5 minutes for frozen.
Remove from heat stir in maple syrup.
Allow to cool slightly, about 15 minutes, then puree with an immersion blender or in a regular blender, about 1 cup at a time, until smooth.
Ladle into serving bowls and garnish with yogurt, if using.
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