Butternut Squash, Cinnamon And Ginger Soup

• 2 teaspoons vegetable oil
• 1 1/2 teaspoons garlic, minced
• 1 1/2 cups leeks, sliced
• 6 cups butternut squash, peeled and diced
• 4 cups chicken stock
• 1 cup carrot, diced
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 2 tablespoons molasses
• 2 tablespoons honey
• Garnish
• 3 tablespoons low-fat plain yogurt or 3 tablespoons sour cream

1. In a nonstick saucepan sprayed with vegetable spray, heat the oil over medium-low heat. Stir in the garlic and leeks. Cook, covered, for 3 minutes or until softened.
2. Stir in the squash, stock, carrot, cinnamon and ginger and bring to a boil, then reduce heat to medium-low, cover and cook for 15 to 20 minutes or until the vegetables aretender. Add the molasses and honey.
3. Transfer the soup to a food processor or blender and puree until smooth. Garnish with a dollop of yogurt or sour cream.

vegetable oil, garlic, leeks, butternut squash, chicken stock, carrot, cinnamon, ground ginger, molasses, honey, lowfat plain yogurt

Taken from www.food.com/recipe/butternut-squash-cinnamon-and-ginger-soup-253361 (may not work)