Fall Squash Soup

Butternut and acorn squash is cooked in chicken broth, pureed and heated with yogurt to make this soup, that's seasoned with ginger, thyme, & lime juice.

Ingredients:

• 1 butternut squash (approx. 1 to 1 1/2 lbs)
• 1 acorn squash (approx. 1 lb)
• 1-2 Tbsp olive oil or vegetable oil
• 1 onion, chopped
• 3 garlic cloves, cut up
• 1 tsp ground ginger
• 1/2 tsp thyme
• 32 oz carton (reduced-sodium) chicken broth
• 1 cup fat-free or lowfat plain yogurt
• 1 Tbsp lime juice
• 1 Tbsp sugar
• Store-bought garlic croutons

Directions:

Preheat oven to 375. Place halved, seeded squash, cut side down, in lightly greased baking dish or pan; bake until squash is soft, about 50 min. Allow squash to cool; scoop out in chunks. Heat the oil in a soup pot; add onion and garlic. Cook until onion is translucent, about 10 min. Add squash chunks, ginger, thyme, and broth. Bring to boil; reduce heat. Cover and simmer for 30 min. Allow soup to cool to room temp. Puree soup in batches in blender. [At this point, the soup may be refrigerated a day ahead, or it may be frozen and thawed, to complete for serving.] Return soup to pot. Add yogurt and stir to blend. Season soup with lime juice and sugar. Simmer until heated through (but not boiling). Serve with garlic croutons.

Number of Servings: 8

Notes from the Cook: This is my low-fat, lower-sodium adaptation of a very rich pumpkin soup that I had in France. When I first made it, I used a store-bought pumpkin, and it was bland, tasteless. Then I learned that U.S. pumpkins are very different from the French ones! The closest I have ever been able to come to the flavor of a French pumpkin is a combination of butternut and acorn squash. But this recipe works just as well with all acorn or all butternut squash. This recipe has been such a hit that it has become a staple as a Thanksgiving starter. I've tried a lot of different squash soup recipes, but I think I hit on just the right combination of ingredients and flavors with this one.