THE SQUASH COURT

Recipe #3:

2 tsp olive oil

1 cup chopped onions

1 tsp minced garlic

1 Tbsp grated gingerroot

1/2 tsp ground cumin

6 cups peeled, cubed butternut squash

2 cups chicken broth

1 1/2 cups unsweetened carrot juice

1/4 cup frozen pineapple juice concentrate

1 tsp grated orange zest

1/2 tsp salt

1/4 tsp freshly ground black pepper

Light sour cream (optional)

Heat olive oil in a large, non-stick soup pot over medium heat. Add onions and garlic. Cook and stir until onions begin to soften, about 3 minutes.

Stir in gingerroot and cumin, and cook for 30 more seconds. Add squash and remaining ingredients, except sour cream. Mix well. Bring soup to a boil. Reduce heat to low, cover, and simmer for 12-14 minutes, or until squash is tender.

Working in batches, transfer soup to a blender of food processor and puree until smooth. Return pureed soup to pot. Serve hot soup with a dollop of light sour cream in the centre, if desired.

Makes 6 servings:

Per serving: 102 calories

Eat, Shrink & Be Merry! By Janet & Greta Podleski, pg 54