Spicy West Indian Pumpkin Soup Recipe

Name: Spicy West Indian Pumpkin Soup Recipe
Total time: 55 min
Ingredients: 1 1/2 tablespoons olive oil; 3 cups chopped peeled calabaza squash (about 1 pound) or 3 cups butternut squash (about 1 pound); 1 cup chopped onion; 1 cup chopped celery; 1/2 teaspoon minced and seeded habanero pepper; 2 garlic cloves, minced; 1 tablespoon brown sugar; 1 1/2 tablespoons peeled and minced fresh ginger; 2/3 teaspoon dried thyme; 1/4 teaspoon sea salt; 2 (14 ounce) cans reduced-sodium fat-free chicken broth; 1/4 cup water; 2 -3 bay leaves

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This is a fabulous recipe from Cooking Light that I tweaked slightly to make a thicker and more chunky soup. It is on the spicy side but not overwhelm

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Ingredients

1 1/2 tablespoons olive oil
3 cups chopped peeled calabaza squash (about 1 pound) or 3 cups butternut squash (about 1 pound)
1 cup chopped onion
1 cup chopped celery
1/2 teaspoon minced and seeded habanero pepper
2 garlic cloves, minced
1 tablespoon brown sugar
1 1/2 tablespoons peeled and minced fresh ginger
2/3 teaspoon dried thyme
1/4 teaspoon sea salt
2 (14 ounce) cans reduced-sodium fat-free chicken broth
1/4 cup water
2 -3 bay leaves