Title: Sweet Squash Soup
Categories: Soup Vegetarian
Yield: 8 Servings

1	lg	Butternut or buttercup squash
1 1/2	c	Sliced onion
1 1/2	c	Peeled & chopped apple
1	c	Chopped carrot
2	ts	Minced fresh ginger
5	c	Water

Put the whole squash in a microwave oven and cook on high power for 8 minutes. Peel the squash and cut into cubes. (If you don't have a microwave oven, this step may be omitted. This brief cooking time simply makes the squash easier to peel and cut up.)

Place all of the ingredients in a large soup pot and simmer over medium-low heat for 45 minutes. Place the soup in a blender or food processor, in batches, and blend until smooth and creamy.

Inputted by Sue Smith. From _The New McDougall Cookbook_ (1993). From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

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