Squash, Carrot Soup

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 8    
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                                 butternut squash
  1         tablespoon       olive oil
  4                                 carrot -- sliced 1/2-inch thick
  1                                 onion -- chopped
  1           teaspoon       grated ginger root
  2                                apples -- peeled and chopped
  2               cups         vegetable stock
     3/4      teaspoon     Dried thyme -- rubbed or 6 fresh thyme sprigs chopped
                                   salt and pepper
  1              bunch       chopped parsley -- reserve a sprig for each bowl, chop the rest
     1/3           cup        apple cider vinegar

Pierce squash in several places with sharp knife. Microwave at high (100% power) for 5 minutes to soften peel. seal in a plastic bag until cool. Peel and chop 3 cups squash.

In a microwave safe bowl, cover carrots with water, cook at full power for 5 min. drain reserving cooking water.

In medium saucepan, melt butter over medium heat. Add onion and ginger. Cook until softened, about 5 minutes, stirring constantly. Add chopped squash, apples, stock, carrot cooking water, parsley  and thyme. Bring to boil, reduce heat, cover and simmer until squash is tender, about 20 minutes.

Remove from heat and puree with an immersion blender or in batches in food processor or blender until smooth, add apple cider vinegar and mix in.

Season to taste with salt and pepper  and let cool enough to eat

Garnish each serving with  parsley or cover and refrigerate until well chilled. Season to taste with salt and pepper. Garnish with parsley.

OR

cover and refrigerate until well chilled. Season to taste with salt and pepper. Garnish with parsley and serve cold.

Source:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
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Per Serving : 197 Calories; 3g Fat (13.0% calories from fat); 4g Protein; 43g Carbohydrate; 7g Dietary Fibre; 1mg Cholesterol; 432mg Sodium.  Exchanges: 2 Grain(Starch); 1 Vegetable; 1/2 Fruit; 1/2 Fat.