Butternut squash soup Whole Foods

1 cup, chopped Onions, raw
1 serving Garlic, cooked (1 clove / serving)
2 cup, cubes Butternut Squash
4 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup
1 tsp Cinnamon, ground
.25 tsp Nutmeg, ground
0.125 tsp Cayenne Pepper (Ground)

Top with chopped pecans if desired, but count the extra calories

Cook the onion in a soup pot for 1-2 minutes; add chopped garlic and cook until the onion beomes translucent. Next, add the cinnamon and nutmeg and stir until the onion is coated. Add the squash. Let mixture cook until the squash is tender. Pour in the vegetable broth and stir, making sure toe scrape anything that's sticking at the bottom of the pot. Bring to a boil, then reduce the heat and let simmer, 10-15 minutes. Remover from heat. using an immersion blender or a regular blender, blend mixture until smooth and add cayeenne. Ad salt and pepper to taste.

Serving Size: 1 cup

Number of Servings: 6

Recipe submitted by SparkPeople user JENNIFER1918.