Savory Butternut Squash Soup

Recipe Courtesy Ellie Krieger

Healthy foods that could help ease rheumatoid arthritis pain.
Difficulty: Easy
Cook Time: min

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  • 1 tablespoon of olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1 1/4 pounds pre-cut cubes butternut squash, fresh or frozen (about 4 cups)
  • 4 cups low-sodium chicken broth or vegetable broth
  • 1 tablespoon pure maple syrup
  • 3/4 teaspoon salt
  • 4 teaspoons of plain low-fat yogurt for garnish (optional)
  • Cooking Directions

    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.

    Recipe Summary

    Main Ingredients: butternut squash, broth, maple syrup, onion, garlic, allspice, yogurt

    Course: Soup, Lunch, Dinner

    More Info: Kid Friendly

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