Spiced Butternut Squash Soup

• 2 medium butternut squash (about 3 pounds each)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 large onions, sliced
• 2 tablespoons brown sugar
• 1 tablespoon minced fresh gingerroot
• 2 garlic cloves, minced
• 2 cinnamon sticks (3 inches)
• 1-1/4 teaspoons salt
• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1-3/4 cups water
• Minced fresh parsley

1. Preheat oven to 400u0b0. Halve squash; discard seeds. Place squash in a 15x10x1-in. pan coated with cooking spray, cut side down. Bake until tender, 40-50 minutes. Cool slightly; scoop out pulp.
2. In a 6-qt. stockpot, heat butter and oil over medium heat; saute onions until tender, about 5 minutes. Add brown sugar, ginger, garlic and cinnamon sticks; cook and stir 2 minutes. Stir in salt, squash, broth and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
3. Discard cinnamon. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan. If desired, thin with additional water or broth; heat through. Serve with parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

butternut squash, butter, olive oil, onions, brown sugar, fresh gingerroot, garlic, cinnamon, salt, chicken broth, water, fresh parsley

Taken from www.tasteofhome.com/recipes/spiced-butternut-squash-soup/ (may not work)