Creamy Butternut Squash Soup

1 medium butternut squash, peeled and cut into even pieces (yield is between 2 and 4 cups)
1/4 c. chopped onion
3 garlic cloves, crushed
1 tbs. olive oil
3-4 cups vegetable or chicken broth (enough to just cover the squash when it's in the pot)
1/4 c. fat free half-n-half
salt, pepper, corriander, curry powder, tumeric to taste (about 1/2 tsp. salt and pepper, up to 1 tsp. of the other spices).

In a large pot, heat olive oil over medium-low heat. Add chopped onion and crushed garlic and sweat until onion is translucent and garlic is soft.


Add cubed butternut squash and enough of the broth to cover. Add salt and pepper. Turn heat up to medium-high and cover the pot. Simmer squash until tender, about 20 minutes depending on the size of the cubes.


Once the squash is tender, turn off heat and allow mixture to cool, about 15 minutes.


Once the mixture is cooled, add half-n-half and remaining seasonings. Using a hand blender, blend the soup until it's smooth and creamy. Taste for seasoning and add what you need to.

Enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user LYNN4LIFE.