1 large butternut squash
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
2 tablespoons walnut or grape seed oil
1 cup sliced onions
3/4 cup sliced leeks
1/2 cup dry white wine
5 cups chicken broth
1 pinch ground cinnamon
1 pinch ground ginger
3/4 cup Original Almond Breeze
salt and pepper to taste
Directions
1. Roast the Squash:
Preheat the oven to 400 degrees. Line a large baking sheet with a piece of aluminum foil and spray liberally with nonstick cooking spray. Remove the stem portion of the squash and slice the squash in half end-to-end. Scrape the seeds and pulp from the center of the squash, and then cut each portion in half, creating four pieces that are approximately equal in size. Place the wedges on the baking sheet, with the cut side up. Using a pastry brush, coat each piece of butternut squash with oil. Cover the squash with foil, and place in the oven for 45 to 50 minutes or until tender. Remove the pan from the oven, and let the squash stand until cool enough to handle. Scoop out flesh and discard skin.
2. Place the cumin seeds and nutmeg in a large saucepan over medium heat, and cook until lightly browned. Stir in the oil, and saute the onions and leeks until tender. Mix in squash, wine, and chicken broth. Season with cinnamon and ginger. Reduce heat, and simmer 10 to 15 minutes.
3. Place soup in blender and blend until smooth. Return to pot and stir in Almond Breeze. Season with salt and pepper.
Serve with crusty bread and salad.
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Courtesy of: Bridget P., Calgary, MO
