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Butternut Squash and Ginger Soup
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Makes 6 servings
Each serving equals 1 cup vegetables   

1 tsp mild olive oil
1-½ cups chopped onion
3 cloves garlic, crushed
2 tsp chopped fresh ginger
1-½ lbs (6 cups) peeled raw butternut or other winter squash
½ lb (1 cup) new potatoes, peeled and chopped
1 cup unsweetened 100% apple juice
3 cups water ½ cup skim milk
½ tsp salt 
½ cup chopped Granny Smith apple, for garnish
2 Tbsp chopped parsley, for garnish

Heat the oil in a high-sided skillet or large saucepan on medium high. Sautée the onions 3 minutes or until tender. Add the garlic and ginger and cook 1 minute longer. Add the squash, potatoes, 100% apple juice, and water or broth. Bring to a boil. Reduce the heat and simmer 35 to 40 minutes or until very soft. Puree in a blender or processor, in batches, until smooth. Pour back into the pan and stir in the milk and salt. Reheat and serve topped with chopped apple and parsley.  

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