Doin' Some Cookin'... Creamy Butternut Squash Soup

I have not tired of butternut squash yet since the Fall season hit. My go-to has been simply roasting it tossed in olive oil and sprinkled with salt. I bookmarked this page out of Paula Deen's cookbook because I love butternut squash soup.

This soup is velvety without any cream, smooth with a zing from ginger and cider vinegar, and tastes light.

These cold days and a package of shredded carrots needing to be used up were the perfect excuse to make this soup. So is the Biggest Loser challenge at work.

Squash is nutritious and packed with vitamins and minerals. Reap the benefits for yourself and make a giant pot now.

Creamy Butternut Squash Soup

Adapted From: Paula Deen Cuts the Fat: 250 Favorite Recipes All Lightened Up

Makes 4 Servings

Stars of the Show:

• 1 tbsp butter
• 1 tbsp onion powder
• 1 bag shredded rainbow carrots
• ground ginger, to taste
• 2 garlic cloves, minced
• 1 butternut squash, seeded and cut into cubes
• salt and pepper, to taste
• pinch of cayenne pepper
• 5 cups water
• 1 tsp cider vinegar

And Action:

In a medium pot melt the butter over medium-high heat. Add the carrots and onion powder and cook stirring until sorted, about 5-7 minutes. Add the ginger and garlic and cook for 1 to 2 minutes more.

Add the squash to the onion mixture and cook, stirring, for 5 minutes. Season with salt, pepper, and cayenne, then pour in the water and bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 20 to 30 minutes until the squash begins to fall apart.

Transfer the soup to a food processor, add the vinegar, and puree until smooth. Enjoy!