Ginger-Squash Soup

Ingredients

• 1/2  cupchopped onion
• 2  teaspoonscanola or olive oil
• 2  clovesgarlic, minced
• 2  poundsbuttercup squash, peeled and cut into 1-inch pieces (4 cups)
• 2  14-ounce cansreduced-sodium chicken broth or vegetable broth*
• 4  teaspoonsgrated fresh ginger
• 1/2  teaspoonsalt*
•   Pinchcayenne pepper
• 1  mediumapple, 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.