Triple-Ginger Butternut Squash Soup

• 2 butternut squash (about 1 3/4 pounds)
• 1 teaspoon olive oil
• 1 cup chopped onion
• 3 tablespoons chopped crystallized ginger
• 1 teaspoon ground ginger
• 1 (1-inch) piece peeled fresh ginger
• 2 (14 1/2-ounce) cans vegetable broth
• 1/4 cup thinly sliced green onions
• 4 teaspoons chopped dry-roasted peanuts
• 4 teaspoons low-fat sour cream

1. Pierce each squash with a fork. Microwave at high for 20 minutes or until tender, and cool. Cut each squash in half lengthwise, discarding the seeds and membrane. Remove the pulp.
2. Heat the olive oil in a Dutch oven over medium heat. Add the onion, and cook for 5 minutes or until golden. Place the onion, squash, and gingers in a blender, and process until smooth. Return the squash mixture to the pan. Stir in the vegetable broth, and cook for 5 minutes or until thoroughly heated. Spoon 1 1/2 cups soup into each of 4 individual soup bowls. Top each serving with 1 tablespoon green onions, 1 teaspoon chopped peanuts, and 1 teaspoon sour cream.

butternut squash, olive oil, onion, ginger, ground ginger, fresh ginger, vegetable broth, green onions, peanuts, lowfat sour cream

Taken from www.myrecipes.com/recipe/triple-ginger-butternut-squash-soup (may not work)