Home Page
Food Guide

E-mail this page   Printable View

Please login or register to add this recipe to your shopping list.

Butternut Soup with Cinnamon Cream

Makes 4 servings

2 tablespoons olive oil
1 onion, finely chopped
2 pounds butternut squash, peeled and chopped
1 carrot, chopped
1 1 1/2-inch piece fresh ginger, grated
1/2 teaspoon ground cinnamon
1 tablespoon ground coriander
3 cups vegetable stock
1 cup soymilk
1 salt, to taste
1 freshly ground black pepper, to taste

In a heavy-bottomed pan, heat oil over medium heat and sauté onion for 5 minutes, until golden. Add squash, carrot, ginger, cinnamon, and coriander. Cook while stirring for 5 to 8 minutes, until the vegetables are browned.

Add the vegetable stock and soymilk and bring to a boil. Reduce the heat to medium and cook, stirring for 30 to 35 minutes until the vegetables are tender. Blend until smooth in a blender or food processor. Add salt and black pepper to taste.

Per serving (1/4 of recipe)

  • Calories: 193
  • Fat: 8.3 g
  • Saturated Fat: 1.2 g
  • Calories from Fat: 38.5%
  • Cholesterol: 0 mg
  • Protein: 4.5 g
  • Carbohydrates: 29.6 g
  • Sugar: 11.7 g
  • Fiber: 4.7 g
  • Sodium: 948 mg
  • Calcium: 172 mg
  • Iron: 2.2 mg
  • Vitamin C: 28.5 mg
  • Beta Carotene: 9187 mcg
  • Vitamin E: 4.3 mg

Source: The Lanesborough, London, England. Published in Best in the World II, Jennifer Keller, R.D., editor.