Butternut Squash Soup

Ingredients

• 2 tbsp IMPERIAL Margarine 30 mL
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 stalk celery, diced
• 3/4 tsp each: ground cinnamon, ginger, nutmeg 4 mL
• 6 cups butternut squash, halved, peeled, seeded and chopped into 1-inch (2.5 cm) pieces 1.5 L
• 1 medium potato, peeled and diced
• 1 carton (900 mL) KNORR Simply Chicken Broth
• 1/4 cup pure maple syrup (optional) 50 mL
• Salt and pepper, to taste

Preparation

1. Melt margarine in large soup pot over medium heat. Add onion, garlic, carrot and celery; sauté until vegetables are softened, about 5 minutes. Stir in cinnamon, ginger and nutmeg. Add squash and potato.
2. Pour in broth and 1 cup (250 mL) water. Bring to boil. Reduce heat and let simmer, partially covered, until squash is tender, about 30 minutes. Let mixture cool slightly.
3. Purée in batches in blender or food processor. Pour back into soup pot. Stir in maple syrup. Season with salt and pepper. Garnish with parsley if desired.