Latest revision as of 21:50, 10 February 2013

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.