Squash and Yam Soup

Servings: 4

Ingredients:

• 2 lbs. butternut squash, peeled, seeded and cut into 1 inch pieces
• 3/4 lb. yams, peeled and cut into 1 inch pieces
• 1 Tbs. unsalted butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 Tbs. fresh ginger, peeled and minced
• 1/2 tsp. cinnamon
• 1/4 tsp. ground ginger
• 1/8 tsp. red pepper flakes
• 4 cups vegetable stock
• 2 Tbs. pure maple syrup
• 2 Tbs. orange marmalade

Preparation:

Place squash and yams in a steamer basket over boiling water. Cover saucepan and steam 20 minutes or until tender. Remove steamer basket and set aside. Melt butter in a heavy nonstick skillet over medium high heat. Sauté onions 7-8 minutes or until golden brown. Stir in garlic and fresh ginger and sauté 1 minute. Stir in cinnamon, ground ginger and chili pepper flakes. Add half the stock to skillet, stirring with a wooden spoon to deglaze. Working in batches, purée onion mixture, squash, yams and maple syrup in a blender or food processor until smooth. Transfer purée to a saucepan. Add remaining stock, salt and pepper to taste. Cook until heated throughout. Serve with a dollop of orange marmalade.

Values per serving:
Calories: 310, Total Fat: 4 g
Fiber: 12 g