Fall Squash Soup

[rtebalt]

Butternut and acorn squash is cooked in chicken broth, pureed and heated with yogurt to make this soup, that’s seasoned with ginger, thyme, & lime juice.

1 butternut squash (approx. 1 to 1 1/2 lbs)
1 acorn squash (approx. 1 lb)
1-2 Tbsp olive oil or vegetable oil
1 onion, chopped
3 garlic cloves, cut up
1 tsp ground ginger
1/2 tsp thyme
32 oz carton (reduced-sodium) chicken broth
1 cup fat-free or lowfat plain yogurt
1 Tbsp lime juice
1 Tbsp sugar
Store-bought garlic croutons

Preheat oven to 375. Place halved, seeded squash, cut side down, in lightly greased baking dish or pan; bake until squash is soft, about 50 min. Allow squash to cool; scoop out in chunks.

Heat the oil in a soup pot; add onion and garlic. Cook until onion is translucent, about 10 min. Add squash chunks, ginger, thyme, and broth.

Bring to boil; reduce heat. Cover and simmer for 30 min. Allow soup to cool to room temp.

Puree soup in batches in blender. [At this point, the soup may be refrigerated a day ahead, or it may be frozen and thawed, to complete for serving.] Return soup to pot. Add yogurt and stir to blend.

Season soup with lime juice and sugar. Simmer until heated through (but not boiling). Serve with garlic croutons.

Number of Servings: 8

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