2 tsp. olive oil
2 medium onions, chopped
3-4 garlic cloves, minced
1 large butternut squash, peeled and cubed
3-4 potatoes, peeled and cubed
3/4 C. apple juice (make sure it’s 100% juice, not sweetened)
3 1/4 C. chicken or vegetable broth
1/2 C. soy or rice milk
1 tsp. ginger
3 tsp. fresh parsley, chopped and divided

In a large soup pot, sauté onions and garlic in olive oil for 3-5 minutes. Add squash, potatoes, juice, and broth and bring to a boil. Reduce heat and simmer 40-45 minutes. Mash a few pieces of squash and potatoes against side of pot to ensure they are soft. Ladle half of the mixture into a food processor or blender and purée. Add puréed mixture back into pot. Add milk, ginger, and 2 tsp. of parsley. Simmer for 3-5 minutes. Top with remaining tsp. of parsley and serve warm.

Yield: 4 servings
Calories: 312
Fat: 4g
Fiber: 6g