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creamy butternut squash soup

* an andrea & domestic goddess concoction

ingredients:

1 medium sweet potato
1 medium white onion (I used Vidalia)
1 average-sized Butternut Squash
2 large Golden Delicious Apples
2 cloves garlic (crushed/minced)
3 cups low-sodium chicken stock
1/2 cup skim milk
1/2 cup fat-free buttermilk
2 teaspoons grated fresh ginger
2 teaspoons cumin
fresh ground pepper to taste (I used a LOT - gave it a nice kick)
1/4 teaspoon crushed red chili flakes
1 tablespoon vegetable oil
1/3 cup dry white wine

instructions

1. Peel potato, onion, apple and squash and cut into 1/4" chunks (keep
onion separate). Re: Squash - I found it easier to cut it first and then cut the skin from the chunks.

2. Over medium heat in a large saucepan/stock pot, heat 1 tablespoon oil and stir onion and garlic until tender.

3. Add stock, potato, apple, squash and seasoning. Give it a good stir, reduce heat to medium-low and let simmer for about 20 minutes until the vegetables are fork tender. Remove from heat.

4. In a blender (or with an immersion blender), scoop about 1/3 of the
mixture into blender. On low speed, blend until nicely pureed. While
doing this, add about 1/4 cup of milk and 1/4 cup of buttermilk until creamy. Transfer this to a bowl or a 2nd pot.

5. Repeat step 4, adding another 1/4 cup of milk and 1/4 cup buttermilk and transfer to bowl or pot; continue until all soup has been creamed.

6. Put soup back on low heat, stirring to blend, and adding any extra seasoning (if the apple taste isn't strong enough you can add applesauce at this stage) - and lots of black pepper...yum!

7. To serve immediately, heat to serving temp, spoon into bowls and add a
dollop of sour cream or yogurt if so desired. Otherwise, you can chill it to serve cold or to reheat later. Can also be frozen, probably up to six months.

Changes, hints, tips and thoughts for this recipe:

• Andrea actually combined two recipes herself, and to that I made a few changes; adding wine, buttermilk, chili flakes and an extra apple.