Butternut Squash, Cinnamon and Ginger Soup                                                                                                                              
  2 tsp. canola oil

1 1/2 tsp. minced fresh garlic

1 1/2 cups sliced leek 

5 cups peeled and diced butternut squash (about 1 large whole squash)

4 cups chicken stock
1 cup diced carrot

1 tsp. ground cinnamon

1 tsp. ground ginger

2 Tbsp. molasses

A pinch of salt and freshly ground black pepper

2 Tbsp. honey/agave syrup/liquid Splenda

3 Tbsp. Greek yoghurt, optional

Directions:

1.     Spray a non-stick saucepan with cooking oil, add the canola oil and place over medium-low heat. Stir in the garlic and leeks. Cover and coo****il softened, about 3 minutes.

2.     Stir in the squash, stock, cinnamon, ginger, salt and pepper. Bring to a boil, then reduce the heat to medium-low. Cover and cook for 15 to 20 minutes, or until the vegetables are tender. Add the molasses and honey.

3.     Transfer the soup to a food processor or blender. Purée until smooth, working in batches if necessary.

4.     Ladle into individual bowls and garnish with a dollop of Greek yoghurt, if desired.      

Nutritional Analysis per Serving (with molasses, honey, yoghurt)

Calories                178

Protein  4.7 g

Fat          3.5 g

Saturated Fat      1.2 g

Carbohydrates    25 g

Cholesterol          5.1 mg

Sodium  97 mg

Fibre      6.1 g

Serves 6

Source: theartoflivingwell.ca