Harvest Soup (butternut squash soup from Parenting Magazine).

*1 Tbs. olive oil.

*1/2 cup chopped carrot.

*1/2 cup chopped celery.

*1/3 cup chopped onion.

*1 1/2 lbs. butternut squash (about 3 1/2 cups)-

seeded and cut into 1-inch cubes.

*2 medium apples-

cored and cut into 1/2-inch pieces.

*4 cups low-sodium chicken broth (i used whatever i had- i don't remember if it was low-sodium.).

*ground black pepper to taste.

*croutons.

when i was sauteing the onions, celery, and carrots in olive oil i added:

*nutmeg

*kosher salt

*marjoram

*cayenne (just enough to give it kick but not too spicy)

*thyme

*minced garlic

*basil

*bay leaf (i actually added this later, in it's soup form)

*ginger

*rosemary

*and a little brown sugar

(just use whatever you have and sounds good to you)

MAKE IT:

1. in a big pot, heat oil on medium. add carrots, celery, onions. cook for 8-10 mins stirring occasionally. add squash, apples, and broth. bring to boil. reduce heat and simmer uncovered for 20 mins. cool slightly.

 2. puree soup, in two batches if needed, in a blender or food processor. add pepper & croutons. makes about 6 cups.

NUTRITION PER 1.5 CUPS: 185 calories; 6g protein; 4g fat (1g sat. fat); 35g carbs; 6g fiber; 88mg calcium; 1mg iron; 531mb sodium.