Butternut Squash, Cinnamon And Ginger Soup

1. 1

   In a nonstick saucepan sprayed with vegetable spray, heat the oil over medium-low heat. Stir in the garlic and leeks. Cook, covered, for 3 minutes or until softened.

2. 2

   Stir in the squash, stock, carrot, cinnamon and ginger and bring to a boil, then reduce heat to medium-low, cover and cook for 15 to 20 minutes or until the vegetables aretender. Add the molasses and honey.

3. 3

   Transfer the soup to a food processor or blender and puree until smooth. Garnish with a dollop of yogurt or sour cream.

* Per serving · 4 servings · Values may vary.

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