Gingered Butternut Squash and Apple Soup

Ingredients

• 1 (2-pound) butternut squash
• 1 tablespoon olive oil
• 1 cup minced onion
• 1/2 cup minced celery
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon minced peeled fresh ginger
• 2 McIntosh apples, peeled, cored, and cut into 1-inch chunks (about 1 pound)
• 5 cups fat-free, less-sodium chicken broth
• 1 (3-inch) cinnamon stick
• 2 teaspoons fresh lemon juice

Preparation

1. Pierce squash several times with the tip of a sharp knife. Microwave at HIGH 1 minute. Cut squash in half lengthwise; remove seeds and membrane with a spoon. Peel squash, and cut into 1-inch chunks.
2. . Heat oil in a Dutch oven over medium heat. Add onion and next 3 ingredients; sauté 5 minutes. Add ginger, squash, and apple to pan; sauté 3 minutes. Add broth and cinnamon stick; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Discard cinnamon stick.
3. . Place half of soup in a blender, and process until smooth. Transfer to a large bowl. Repeat with remaining soup. Return soup to pan. Stir in lemon juice, and cook over low heat 2 minutes or until thoroughly heated, stirring frequently.