Spicy West Indian Pumpkin Soup - cooking recipe

Ingredients

1 1/2 tablespoons olive oil
3 cups chopped peeled calabaza squash (about 1 pound) or 3 cups butternut squash (about 1 pound)
1 cup chopped onion
1 cup chopped celery
1/2 teaspoon minced and seeded habanero pepper
2 garlic cloves, minced
1 tablespoon brown sugar
1 1/2 tablespoons peeled and minced fresh ginger
2/3 teaspoon dried thyme
1/4 teaspoon sea salt
2 (14 ounce) cans reduced-sodium fat-free chicken broth
1/4 cup water
2 -3 bay leaves

Preparation

Heat the oil in a large saucepan over medium-high heat. Add squash, onion, celery, pepper, and garlic; saute for 5 minutes. Add remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender. Discard bay leaves.
Place half of the squash mixture in a blender, and process slightly so that there are still chunks. Pour pureed mixture into a bowl; repeat procedure with remaining squash mixture. Return pureed mixture to pan; cook over medium heat 3 minutes or until heated.