Spiced Butternut Squash Soup

This recipe is from Healthy Cooking magazine. This is a comforting soup. It goes well alongside bread and fruit or a light dessert.

2 medium butternut squash (about 3 pounds each)

2 large onions, sliced

1 tablespoon olive oil

1 tablespoon butter

2 cinnamon sticks (3 inches)

2 tablespoons brown sugar

1 tablespoon minced fresh gingerroot

2 garlic cloves, minced

3 cans (14-1/2 ounces each) reduced-sodium chicken broth

2-1/4 cups water

1-1/4 teaspoons salt

1 tablespoon minced fresh parsley

Directions

Cut squash in half; discard seeds. Place squash cut side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 40-50 minutes or until tender. Cool slightly; scoop out pulp and set aside.

In a Dutch oven over medium heat, cook and stir onions in oil and butter for 2 minutes. Add the cinnamon, brown sugar, ginger and garlic; cook 2 minutes longer or until onions are tender. Stir in the broth, water, salt and reserved squash. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Cool soup slightly. Discard cinnamon. In a blender, process soup in batches until smooth. Return all to the pan and heat through. Sprinkle each serving with parsley. Yield: 12 servings