Butternut Apple Soup with Ginger

Ingredients

• 1 large yellow onion, chopped

• 2 cloves garlic, diced

• 1 tablespoons fresh ginger, minced

• 2 tablespoons butter or vegetable oil

• 1 butternut squash (about 1 1/2 - 2 pounds), peeled, seeded and cubed

• 1 large tart apple, seeded and cubed

• 1/2 teaspoon dried sage

• 4 cups vegetable or chicken stock

• 1/2 cup milk or heavy cream (optional)

• Salt and pepper to taste

Preparation

In a large stock pot, heat the butter or oil and saute the onion, garlic, and ginger until soft. Add the squash, apple, sage and stock and bring it to a boil. Reduce the heat and simmer the soup for about 30 minutes until the squash is very soft. Remove from heat and, using a stick blender or regular blender, puree the soup. Stir in the milk or cream, if using. Season with salt and pepper.

Nutritional Information

133 calories, 5 g. fat, 12 mg. cholesterol, 61. sodium, 22 g. carbohydrate, 4 g. fiber, 4 g. protein