This recipe was submitted by Bobby Anne Young, of Prospect, for the 2008 Oregon Healthy Living magazine recipe contest.
"This soup is so easy and healthy, you can make it all year long," Bobby says. "Freeze pureed surplus squash in late summer and just grab a bag when in the mood for a nice soup lunch or dinner."
1 cup chopped onion
1 teaspoon extra-virgin olive oil
1 Granny Smith apple, cored and chopped
24 ounces cooked winter squash or pumpkin
1 can (14 ounces) veggie broth
1 1/2; teaspoons hot curry powder
3/4 teaspoon ginger powder
1 cup apple juice
3/4 cup fat-free half-and-half
Fresh parsley, for garnish
Saute the onion in the oil until softened. Add the apple and cook about 5 minutes. Stir in the squash, broth and seasonings. Bring to a boil.
Reduce heat to medium-low and cook until apple is tender; about 15 minutes. Remove from heat and allow to cool slightly.
Process warm soup in a blender or food processor until smooth. Do this step in batches of about 2 cups at a time.
Return to pot. Stir in the apple juice and half-and-half.
On low heat, cook until heated through.
Serve with a fresh parsley garnish.