This is a recipe I adapted from one I found on allrecipes.com. The original called for more ginger and only plain water. I cut the ginger and added the boullion cubes for a richer flavor. The original also has the option of swirling in heavy cream at the end, but I find the soup quite smooth without it.

1 medium butternut squash
1/4 cup olive oil
2 onion, diced
2 pounds carrots - peeled and diced
6 cloves garlic, crushed or to taste
1 2-inch piece fresh ginger, peeled and thinly sliced
8 cups water
4 boullion cubes (veggie or chicken)
pepper to taste
2 pinches ground cinnamon

1. Preheat the oven to 350 degrees F. Scoop seeds out of the butternut squash, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.

2. Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots, boullion and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.

3. Puree the mixture in the blender (hold the top on with a dish towel, or else you risk being splattered by very hot soup!), or using an immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan, and heat through. Season with pepper and cinnamon.

The recipe yields 8 generous portions, with about 250 calories per serving and 10 grams of fiber. I plugged this recipe into my Weight Watchers Recipe Builder and it comes out at 4 points per serving.

I'm considering getting an immersion blender to make cooking this soup easier. With a regular blender, it takes alot of small batches scooped into the blender and poured into another big pot, to get it all pureed. It's wasy to make a mess this way. Seems like an immersion blender would really simplify the process.

This recipe has become one of my winter staples. I freeze a portion to keep for a week or two. When you thaw it, it's very crystalline and somewhat separated. But as soon as you reheat it, it smooths back together again.

Hope you enjoy it!

I think I'll give the black bean pumpkin soup a try. I loooooove black bean. Sound slike a nice hearty winter soup. Thanks for the recipe!

Susan