Makes: 4 servings

Description: A yummy and satisfying soup that will warm you up and make your tummy smile.

Ingredients:
2 tablespoons  extra-virgin olive oil
1 large  sweet onion, diced
1 piece (2")  fresh ginger, peeled and cut into 4 pieces
1 container 32 oz  reduced -sodium vegetable broth
1 butternut squash  2 1/2 pounds, peeled seeded and cubed
1/2 tsp.  sea salt
1/4 tsp.  pepper
1 tbs. (tablespoon)  honey
1  small apple, seeded and diced

Instructions: 1. Heat the oil in a large saucepot over medium heat. Cook the onion and ginger, stirring frequently for 5 minutes, or until the onion is translucent. Add the broth, squash, salt and pepper. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and cook for 20 minutes or until the squash is fork tender. Let cool for 5 minutes (see note).

2. Working in batches, puree the soup in a blender. Return the soup to the saucepot. Stir in the honey and heat over low heat to warm through. Serve topped with the apple and pumpkin seeds, if using.

{Note: Hot soup expands faster than a cooled liquid. To avoid a blender blunder, fill the base only halfway. Remove the center of the lid to allow steam to escape. Cover the lid with a folded kitchen towel and then puree the soup.}

via Eat for Extra Ordinary Health Cookbook