Gingered Squash Soup

Ingredients

• 1 Butternut Squash Large
• 4 Cups Water
• 1 Tbsp Canola or Olive Oil
• 1.5 Cups Onion Chopped
• 4 Garlic Cloves
• 2 Tbsp Fresh Ginger Grated
• 1 Tsp Salt
• 1/4 Tsp Cumin
• 1/4 Tsp Cinnamon
• 1/4 Tsp Allspice
• 4 Tbsp Fresh lemon Juice
• 1 Cup Lightly Toasted Cashews
• 4 Oz Plain Greek Yogurt

Instructions

1. Halve squash and clean seed material from center. Remove flesh from peel and cut into 1 “ chunks. Place in a large saucepan with the water, cover and bring to a boil. Lower the heat and simmer until very tender (about 10-15 minutes).

2. Meanwhile, heat the oil in a small skillet. Add onions and sauté over medium heat for about 5 minutes.

3. Add garlic, ginger, salt and spices. Turn heat to low and continue to sauté for another 8 – 10 minutes, until onions are very soft. Sir in lemon juice.

4. Combine the squash, sautéed vegetables mixture and toasted cashews and use a stick blender to puree (if using a blender or food processor you will need to do this in several batches).

5. Drizzle with yogurt and serve.

6. * To toast cashews, place in a small dry skillet over medium heat. Stir occasionally until nuts are slightly browned.

Nutrition Info

Calories:

345

Total Fat:

20g

Saturated Fat:

4.1g

Sodium:

615mg

Potassium:

815mg

Total Carbohydrate:

37g

Dietary Fiber:

5g

Protein:

10g