Fall Into Winter Squash Soup

This is great for the last days of fall, very early days of winter.

I've used pre cut squash to make things easier.

I've also used low sodium chicken broth, but you can used vegetable broth, if needed.

2 - 3 c. chopped squash

1 carrot peeled, chopped

1/8 - 1/4 tsp each: salt, pepper

Pinch of cinnamon

1/8 tsp. fresh ginger root

4 - 6 c. low sodium chicken broth
2 - 3 T. each: oil, butter
1  small onion chopped
1/4  c. reduced fat sour cream

1/2 tsp. pure maple syrup

Rinse, cut ends of, peel, cut in half lengthwise, chop carrot into very small pieces.

Peel, scoop seeds from squash and chop squash into very small pieces if needed.

Peel, rinse, chop onion into very small pieces.

Rinse and chop ginger into small pieces.

Preheat a clean soup pot over medium high heat, lower heat to medium, add oil, butter.

Add onion, squash, carrots, salt, pepper, cinnamon, ginger to pot.

Cook vegetables for 10 min or until softened.

Add chicken broth 1/2 c. at a time, stirring constantly.  

Cook over medium heat until soup is heated through on medium low about 15 - 30 min.

Add sour cream, syrup and cook for 5 - 8 min. more or until done.

Makes 4  - 6 servings.