BUTTERNUT SQUASH SOUP

Recipe By :Mo

Serving Size : 20 Preparation Time :1:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 diced butternut squash -- peeled and seeded

1 onion -- diced

2 ribs celery -- diced

2 each carrots -- diced

2 cloves garlic -- minced

1 small potato -- diced

1 tablespoon basil leaves

1/2 tablespoon cinnamon

1/2 cup brown sugar

1/2 tablespoon ground ginger -- fresh is better

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Place ALL ingredients in soup pot.

Just cover with Veg Stock, Chix Stock, or water.

Cool until ALL veggies are tender.

Puree in food processor or blender.

Adjust seasoning, s/p, acidity, sugar!!!!

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Per Serving (excluding unknown items): 64 Calories; trace Fat (1.7%

calories from fat); 1g Protein; 16g Carbohydrate; 2g Dietary Fiber; 0mg

Cholesterol; 11mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0

Fat; 0 Other Carbohydrates.