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Ginger-Squash Soup

Makes: 4 servings
Serving size: 1 cup

Prep 20 mins Cook 20 mins

Ingredients

1/2 cup chopped onion
2 teaspoons canola or olive oil
2 clovesgarlic, minced
2 pounds buttercup squash, peeled and cut into 1-inch pieces (4 cups)
2 14 ounce canreduced-sodium chicken broth or vegetable broth*
4 teaspoons grated fresh ginger
1/2 teaspoon salt*
Pinchcayenne pepper
1 mediumapple, cored and chopped (optional)

Directions

1. In a large saucepan, cook onion in hot oil 3 minutes stirring occasionally. Stir in garlic; cook and stir 1 minute more.

2. Stir in squash, chicken broth, ginger, salt and cayenne pepper. Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes or until squash is very tender. Cool slightly.

3. Transfer one-third of the soup mixture to a blender or food processor. Cover and blend or process until smooth. Repeat with remaining soup. Return mixture to saucepan; heat through.

4. Ladle soup into bowls. If deisred, top with chopped apples.

From the Test Kitchen*TEST KITCHEN TIP:

If using vegetable broth, omit the salt.

Nutrition Facts (Ginger-Squash Soup)

Servings Per Recipe 4,
cal. (kcal) 122,
Fat, total (g) 3,
sat. fat (g) 0,
carb. (g) 23,
Monosaturated fat (g) 1,
Polyunsaturated fat (g) 1,
fiber (g) 4,
sugar (g) 7,
pro. (g) 5,
vit. A (IU) 2867,
vit. C (mg) 25,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 3,
Pyridoxine (Vit. B6) (mg) 0,
Folate (�g) 48,
sodium (mg) 772,
Potassium (mg) 838,
calcium (mg) 71,
iron (mg) 1,
Percent Daily Values are based on a 2,000 calorie diet

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