Butternut Squash, Cinnamon and Ginger Soup

Butternut Squash, Cinnamon and Ginger Soup

Ingredients:
oil, olive, salad or cooking
spices, garlic powder
leeks, (bulb and lower leaf-portion), raw
squash, winter, butternut, raw
soup, chicken broth or bouillon, dry
carrots, raw
spices, cinnamon, ground
spices, ginger, ground
molasses
honey
yogurt, greek, plain, nonfat

Directions:
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.