Apple-Butternut Harvest Soup

Sweet Butternut Squash and tart Granny Smith apples are combined with a touch of ginger and nutmeg for this festive Autumn soup.  It's great by itself, or serve as a first course for a sit-down meal.  I've lightened up the soup by using fat-free half & half, but it is every bit as delicious! Just enough to slightly curb everyone's appetite until the meal is on the table. Butternut squash is an excellent source of Vitamin A and has no trans fat.  It's a staple for so many delicious fall recipes.

Ingredients:
3 Tbsp. unsalted butter (or Smart Balance Dairy-Free Butter) 3/4 cup onion, roughly chopped 2 cloves garlic 1 stalk celery, chopped 1 small carrot, peeled and chopped 2 lbs. butternut squash cubed, or 1 (20 oz. pkg) frozen 1 Granny Smith Apple peeled and cubed plus more for garnish 1/2 tsp. ground ginger 1/4 tsp. freshly grated nutmeg 3/4 cup fat-free half & half 4 cups low-sodium chicken stock
Directions:
Melt butter in a large pot over medium heat.  Add onions and cook until onions begin to soften, about 5 minutes.  Add garlic, celery and carrot and cook another 5 minutes.  Add butternut squash, apple, ginger, nutmeg and chicken stock.  Simmer, partially covered on low until vegetables are tender; 30 to 45 minutes. Turn off heat.  Add half & half.  Transfer hot soup to a blender and blend until smooth.  (Leave the blender lid open and cover with a towel!)
To serve, gently warm soup.  Divide into bowls and garnish with Granny Smith apple matchsticks and a sprinkling of nutmeg.

Happy Thanksgiving! Enjoy! The easiest way to peel Butternut Squash Servings: 6 Prep Time: 20 mins. Cook Time: 45 mins.