Sweet & Spicy Butternut Squash Soup

4 cups butternut or other winter squash
1 cup celery, chopped
1 small onion, diced
1 carrot, chopped
1 med granny smith apple
1 teaspoon ground cumin
1 tso cayenne pepper
1/2 teaspoon ground cloves
1 tsp ground ginger
8 cups broth (vege or fat free chicken)
1 teaspoon sea salt
1/2 cup nonfat plain yogurt

for additional calories: top with roasted pumpkin seeds!

Chop squash, onion, carrot,celery and apple into cubes and place in crock pot. Add Broth, cayenne, cloves, ginger, salt and cumin over veges. Roast in crock pot on low overnight. With hand blender, puree soup to desired texture. To enhance creaminess, blend in yogurt or serve as a garnish on top.


Serving Size: Serves 8 people generously

Number of Servings: 8

Recipe submitted by SparkPeople user LISAMOYLE1966.