Butternut Squash Bisque

Butternut Squash Bisque
Serve hot crusty French bread.

Serves: 4

• 2 1/2 pounds butternut squash
• 3 golden delicious apples
• 1/4 cup water
• 3 cups fat-free chicken broth
• 1/2 cup dry white wine
• 1/4 teaspoon cinnamon
• Pinch of ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon hot pepper flakes
• Salt and pepper

Preheat oven to 400 degrees.

Rinse squash, cut in half lengthwise and scoop out seeds. Places halves cut side down in a 12 by 7 inch baking pan.

Peel, halve and core apples, add to pan along with 1/4 cup water.

Bake in a 400 degree oven until squash is tender when pierced, about 45 minutes, When cool enough to handle, scoop out flesh of squash from peels, discard peel.

In a blender or food processer, (I use a hand blender, works great, this way you can do it right in the pan). Blend squash,apples and broth until smooth. Pour into 3 to 4 quart pan.

Add wine, cinnamon, nutmeg, ginger and chili flakes. Bring to a simmer over medium-high heat, and reduce heat to simmer, stirring occasionally to blend flavors, about 15 minutes.

Add salt and pepper to taste, and garnish with chopped chives if desired.

Per Serving: 185 Calories; trace Fat (1.9% calories from fat); trace Saturated Fat; 11g Protein; 41g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 390mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Fruit; 0 Fat.