Butternut Squash, Cinnamon And Ginger Soup - cooking recipe

Ingredients

2 teaspoons vegetable oil
1 1/2 teaspoons garlic, minced
1 1/2 cups leeks, sliced
6 cups butternut squash, peeled and diced
4 cups chicken stock
1 cup carrot, diced
1 teaspoon cinnamon
1/2 teaspoon ground ginger
2 tablespoons molasses
2 tablespoons honey
Garnish
3 tablespoons low-fat plain yogurt or 3 tablespoons sour cream

Preparation

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