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.
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