This delicious, earthy soup found in The Biggest Loser 30-Day Jump Start book is sure to warm you on a cool autumn evening. The caramelized onions add texture and sweetness.
2 tbp olive oil
2 medium onions, chopped
2 1/2 pounds butternut squash, peeled and cut into 2 inch cubes (about 4-5 cups)
1 tsp ground cumin
1/2 tsp ground coriander
3 cups fat-free, low-sodium chicken broth
Sea salt and pepper to taste
Fresh cilantro leaves
1. In a 4-quart saucepan, heat the oil over medium heat and stir in the onions. Reduce heat and simmer, stirring regularly, for 15-20 minutes, or until the onions are lightly browned and caramelized.
2. Add the squash, cumin, and coriander, and stir well. Add the chicken broth and bring the mixture to a coil. Cover, reduce the heat to low, and simmer for another 15 minutes, or until the squash is tender.
3. Puree the soup in a blender or food processor. Transfer the soup back to the saucepan and season with salt and pepper to taste. Ladle into serving bowls and garnish with cilantro leaves.
Makes 6 servings.