Creamy Butternut Squash and Apple Soup

• 1 large butternut squash
• 2 tablespoons light olive oil
• 1 large red onion, chopped
• 4 cups peeled, diced apple, any cooking variety
• 4 cups prepared vegetable broth, or 4 cups water with 1 vegetable bouillon cube
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 2 cups low-fat milk, rice milk, or soy milk
• Salt and freshly ground pepper to taste

1 Preheat the oven to 400° F.

2 Halve the squash lengthwise with a sharp knife and scoop out the seeds and fibers. Place cut side up in a shallow baking dish and cover tightly with foil. Or, if you’d like a more roasted flavor, simply brush the squash halves with a little olive oil and leave uncovered. Either way, bake for 45 to 50 minutes, or until tender. Set aside until cool enough to handle.

3 Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, 8 to 10 minutes.

4 Add the apples, broth, and spices. Bring to a simmer, then cover and simmer gently until the apples are soft, about 10 minutes.

5 In a food processor, puree the squash with ½ cup of the milk until completely smooth. Transfer to a bowl.

6 Transfer the apple-onion mixture to the food processor and purée until completely smooth. Return to the soup pot and add the squash purée; stir together. Add the remaining milk, using a bit more if the purée is too thick.

7 Bring the soup to a gentle simmer, then cook over low heat until well heated through, 5 to 10 minutes. Season with salt and pepper. Serve at once, or let the soup stand off the heat for 1 to 2 hours, then heat through as needed before serving.