Spiced Butternut-Pumpkin Soup
Need a gluten free, primal, and vegetarian soup? Spiced Butternut-Pumpkin Soup could be a super recipe to try. This recipe serves 15. One serving contains 128 calories, 3g of protein, and 7g of fat. If you have whipping cream, onion, bell pepper, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 1 hour.
Instructions
Melt butter in a large Dutch oven over medium-high heat; add onion and bell pepper, and saut 8 minutes or until onion is golden. Stir in garlic and ginger, and cook 1 minute.
Add squash, next 7 ingredients, and 4 cups water. Bring to a boil, reduce heat to medium-low, and simmer 20 minutes or until vegetables are tender.
Remove from heat, and let stand 30 minutes, stirring occasionally.
Remove and discard bay leaves.
Process soup, in batches, in a blender until smooth. Return to Dutch oven, and stir in cream. Bring to a simmer over medium heat; stir in lime juice, and season with salt and pepper to taste.*1 tsp. curry powder may be substituted.Note: 3 lb. butternut squash may be substituted for 1 3/4 lb. butternut squash and 1 3/4 lb. pumpkin.