Soup is one of my favorite foods. I especially like creamy soups with a little unusual twist. Today I tried something very different. I added a roasted beet and some “sweeter” spices to a more traditional Butternut Soup.
Beets and Butternut Squash Soup
1 large butternut squash, peeled, seeded and cut into cubes
1 large fresh beet, roasted or boiled, cut in quarters
4 green onions, sliced (whites and greens)
2 cloves garlic (minced)
2 tablespoons fresh cilantro (chopped)
1/2 teaspoon dried basil (or 1-2 tablespoons fresh)
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1 cup milk
1 cup water
1 vegetable bouillon cube
Boil the squash and beet (unless you roast it in the oven) until just tender. Drain and set aside. Saute the onions, garlic and spices until the onions are transparent. Put all the ingredients in a food processor and blend until smooth. Reheat and add a dollop of fat-free sour cream and a few pieces of green onion tops to serve.