January is National Soup Month

Butternut/Winter Squash Soup
This delicious, warm soup is low in calories and good for you!

Ingredients
2 1/4 lbs butternut squash
1 cup chopped onions
1 tbs grated fresh ginger
1 tbs butter
4 cups vegetable or chicken broth

Directions
Preheat oven to 450. Cut squash in half lengthwise. Scoop out seeds and place cut side down on a baking sheet. Roast the squash for 40-45 minutes or until it is very tender. Allow squash to cool. While the squash is roasting, sauté the onion and ginger in the butter over medium heat until the onion is translucent and soft. Add the broth, cover and simmer for 10 minutes. Scoop the cooled squash from the skin. Place half the squash and half the broth in a blender. Puree until smooth. Repeat with the other half of the squash and broth. If needed, add water to achieve the desired consistency. Return the soup to the sauce pan and reheat. Salt and pepper to taste. If desired, garnish each serving with a spoonful of sour cream.
Makes 4 servings.

Amount Per Serving: 195 Calories,
Total Fat 4.6g, Total Carbohydrates
34.6g, Dietary Fiber 5.6g, Protein 7.8g