View source for Soups/squash soup

Serves: 6

Active Time: 35 minutes

Total Time: 45 minutes

From: Magazine Clipping

=Ingredients=

1 Tbs. olive oil

2 medium onion, diced

1/4 tsp. cinnamon

1/4 tsp. ground ginger

1/8 tsp. nutmeg

2 cans (14.5 oz each) vegi broth

1 baked potato, peeled and diced

1 package (12 oz) frozen cooked winter squash, thawed

2 Tbs. maple syrup

1/4 cup heavy cream
=Directions=

== Step 1 ==
In alarge saucepot, heat oil over medium-high heat.  Add onion and cook 3 minutes.  Stir in cinnamon, ginger, and nutmeg, and cook 2 minutes.  Stir in broth, potato, and squash.  Bring to a boil, reduce heat, and simmer until potato is cooked, about 15 minutes.

== Step 2 ==
Cool 10 minutes; puree in blender in small batches.  Return soup to saucepot and reheat.  Stir in syrup and cream just before serving.