Zesty Squash Soup Recipe

Serves 4

Quantity	Ingredient
2	Butternut squash (about 1 3/4 pounds – total)
1 tsp.	Olive oil
1 tsp.	Ginger, ground
1 c.	Sweet onion, chopped
6 c.	Vegetable or chicken broth (low sodium)
1/4 c.	Green onions, thinly sliced
4 tsp.	Llow-fat yogurt
4 tsp.	Dry-roasted peanuts, chopped

Pierce each squash with a fork.
Microwave at high for 20 minutes or until tender. Cool.
Cut each squash in half lengthwise. Discarding the seeds and membrane.
Remove the pulp to use for the soup.
In a heavy saucepan, heat the oil and add the ginger and the sweet onion. Sauté until the onion is soft and golden brown.
Add the broth and simmer for 20 minutes.
Using a wand blender, blend the soup (while in the pot). Taste for seasoning and adjust as needed – using ginger, pepper and only if necessary, salt.
Top each of the 4 servings with a teaspoon each of the green onion, yogurt and peanuts.

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