Recipe: Orange-Scented Squash Soup

ORANGE-SCENTED SQUASH SOUP

"Subtly scented with orange and spices, this delicious soup can be served warm or cold."

3/4 cup chopped onion
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground doves
1 1/2 cups water
3 pounds winter yellow squash (Hubbard, butternut, or acorn), peeled, cubed
1 large tart cooking apple, peeled, cored, cubed
1 strip orange rind (3 x 1/2 inch)
1/4 to 1/2 cup orange juice
1 1/2 to 2 cups fat-free half-and-half, or skim milk
Salt and ground white pepper, to taste
FOR SERVING:
6 thin orange slices
Chives, finely chopped, as garnish

Spray large saucepan with cooking spray heat over medium heat until hot. Saute onion until tender about 5 minutes.

Stir in spices; cook 1 to 2 minutes longer.

Add water, squash, apple, and orange rind to saucepan heat to boiling. Reduce heat and simmer covered, until squash is tender 10 to 15 minutes.

Process soup in food processor or blender until smooth add orange juice and half-and-half. Season to taste with salt and white pepper.

Serve soup warm, or refrigerate and serve chilled. Pour soup into bowls; top each with an orange slice and sprinkle with chives.

Makes 6 first-course servings (about 1 1/3 cups each)
Source: 1,001 Low-Fat Vegetarian Recipes, 2nd ed. by Sue Spitler and Linda R. Yoakam