Butternut Squash Soup

Servings: 4 - 6

Ingredients:

• 2 t olive oil
• 2 medium onions, chopped
• 3-4 garlic cloves, minced
• 1 large butternut squash, peeled and cubed
• 3-4 potatoes, peeled and cubed
• 3/4 C apple juice (make sure it's 100% juice, not sweetened)
• 3 1/4 C chicken or vegetable broth
• 1/2 C soy or rice milk
• 1 t ginger
• 3 t fresh parsley, chopped and divided

Preparation:

1. In a large soup pot, sauté onions and garlic in olive oil for 3-5 minutes. 2. Add squash, potatoes, juice, and broth andbring to a boil. 3. Reduce heat and simmer 40-45 minutes. 4. Mash a few pieces of squash and potatoes against side of pot to ensure they are soft. 5. Ladle half of the mixture into a food processor or blender and purée. 6. Add puréed mixture back into pot. 7. Add milk, ginger, and 2 teaspoons of parsley. 8. Simmer for 3-5 minutesTop with remaining teaspoon of parsley and serve warm.

Values per serving:
Calories: 312, Total Fat: 4 g
Fiber: 6 g