Savory Butternut Squash Soup
Recipe Courtesy Ellie Krieger
For more information and recipes for people living with rheumatoid arthritis, visit NewWayRA.com
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.
Main Ingredients: butternut squash, broth, maple syrup, onion, garlic, allspice, yogurt
Course: Soup, Lunch, Dinner
More Info: Kid Friendly