Butternut Squash Soup

Ingredients

• 1 medium butternut squash (about 2¼ lbs)
• 1 medium onion , chopped (about 1 C)
• 1 T freshly grated ginger , optional
• 3 T unsalted butter
• 3 C vegetable broth
• 1-2 C water , as needed
• salt and black pepper, to taste
• sour cream for garnish

Instructions

1. Cut squash in half lengthwise, and scoop out the seeds. Arrange the halves cut side down in a roasting pan that has been sprayed with nonstick vegetable oil spray. Bake squash in the oven for 40- 45 minutes or until very tender. Set aside to cool. When the squash is completely cool, scoop the flesh from the skin.
2. While the squash is baking, cook the onion, the apples and the ginger in the butter in a saucepan, over moderately low heat, for 5 min- utes or until the onion is softened. Add the broth and simmer the mixture for 10 minutes, covered. Remove the onion mixture, and set aside.
3. Transfer the liquid from the saucepan and the squash pulp to a blender or food processor, and, in batches, puree to achieve the desired consistency. Add back the onion mixture with salt and pepper to taste. Return the soup to the saucepan and cook over moderate heat until it is hot. Garnish each portion with the heaping teaspoon of low-fat sour cream.