Creamy Butternut Squash and Apple Soup

• 1 large butternut squash
• 2 tablespoons light olive oil
• 1 large red onion, chopped
• 4 cups peeled, diced apple, any cooking variety
• 4 cups prepared vegetable broth, or 4 cups water with 1 vegetable bouillon cube
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 cups low-fat milk, rice milk, or soy milk
• Salt and freshly ground pepper to taste

1. 1 Preheat the oven to 400 F.
2. 2 Halve the squash lengthwise with a sharp knife and scoop out the seeds and fibers.
3. Place cut side up in a shallow baking dish and cover tightly with foil.
4. Or, if youd like a more roasted flavor, simply brush the squash halves with a little olive oil and leave uncovered.
5. Either way, bake for 45 to 50 minutes, or until tender.
6. Set aside until cool enough to handle.
7. 3 Heat the oil in a soup pot.
8. Add the onion and saute over medium-low heat until golden, 8 to 10 minutes.
9. 4 Add the apples, broth, and spices.
10. Bring to a simmer, then cover and simmer gently until the apples are soft, about 10 minutes.
11. 5 In a food processor, puree the squash with 1/2 cup of the milk until completely smooth.
12. Transfer to a bowl.
13. 6 Transfer the apple-onion mixture to the food processor and puree until completely smooth.
14. Return to the soup pot and add the squash puree; stir together.
15. Add the remaining milk, using a bit more if the puree is too thick.
16. 7 Bring the soup to a gentle simmer, then cook over low heat until well heated through, 5 to 10 minutes.
17. Season with salt and pepper.
18. Serve at once, or let the soup stand off the heat for 1 to 2 hours, then heat through as needed before serving.

butternut squash, light olive oil, red onion, apple, vegetable broth, ground ginger, ground nutmeg, lowfat milk, salt

Taken from www.cookstr.com/recipes/creamy-butternut-squash-and-apple-soup (may not work)