Ingredients
1 cup chopped onion2 celery ribs, chopped2 tablespoons butter2 cans (14-1/2 ounces each) reduced-sodium chicken broth1 teaspoon sugar1 bay leaf1/2 teaspoon salt1/2 teaspoon ground ginger1/2 teaspoon ground turmeric1/4 teaspoon ground cinnamon1 butternut squash (2-1/2 pounds), peeled and cubed3 medium potatoes, peeled and cubed1-1/2 cups 1% milk2 tablespoons sherry or additional reduced-sodium chicken brothOptional: Heavy whipping cream and fried sage
Preparation
In a large saucepan coated with cooking spray, cook onion and celery in butter until tender, 3-5 minutes. Stir in the broth, sugar, bay leaf, salt, ginger, turmeric and cinnamon. Add the squash and potatoes. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 15-20 minutes.
Remove from the heat; cool slightly. Discard bay leaf. In a blender, puree vegetable mixture in batches. Return to the pan. Stir in milk and sherry; heat through (do not boil). If desired, serve with cream and sage.
