Ginger-Squash Soup

Ingredients

• 1/2  cup chopped onion
• 2  teaspoons canola or olive oil
• 2  cloves garlic, minced
• 2  pounds buttercup squash, peeled and cut into 1-inch pieces (4 cups)
• 2  14-ounce cans reduced-sodium chicken broth or vegetable broth*
• 4  teaspoons grated fresh ginger
• 1/2  teaspoon salt*
•   Pinch cayenne pepper
• 1  medium apple, cored and chopped (optional)

Directions

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

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.

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.

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

*TEST KITCHEN TIP: If using vegetable broth, omit the salt.