Squash-Apple Soup

Prep time: 10 minutes.
Total time: 45 minutes.

1 tablespoon olive oil
1 small onion, finely chopped
3 medium Granny Smith apples (about 1 1/4 pounds), peeled and finely
chopped
2 1/2 cups apple cider
1 teaspoon ground ginger
3 packages (12 ounces each) frozen squash purée
Coarse salt and ground black pepper
1/4 cup plain low-fat yogurt

In a large pot (6 to 8 quarts), heat oil over medium heat. Add onion.
Cook, stirring frequently, until beginning to brown, 4 to 6 minutes.
Stir in apples; cook, stirring occasionally, until softened, 3 to 5
minutes. Set aside 1/2 cup apple mixture.
Stir cider, ginger and 2 1/2 cups water into apple mixture in pot.
Bring to a boil. Stir in squash. Cook until thawed, 8 to 10 minutes.
Reduce heat; simmer until mixture has thickened, 15 to 20 minutes.
Season with salt and pepper.
Ladle soup into bowls. Garnish each with 1 tablespoon yogurt and 2
tablespoons of reserved apple mixture.

Makes 4 servings, each 331 calories, 4.4 grams fat, 5.8 grams
protein, 74.8 grams carbohydrates, 12.5 grams fiber



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