Ingredients:

1 T.  extra virgin olive oil 1 t.  grated ginger root

1 onion, coarsely chopped 2 cloves  garlic, chopped

1/2 t.  ground cinnamon 1/4 t.  ground coriander

1/4 t.  ground cumin 1/8 t.  ground turmeric

2 c.  apple cider 1/2 c.  nonfat plain yogurt

1 large  butternut squash, peeled, seeded, and coarsley chopped

2 large  Granny Smith apples, peeled, seeded and coarsley chopped

3 c.  low sodium chicken broth (vegetable broth can be substituted)

Sea salt and freshly ground black pepper -- to taste

1/4 c.  slivered almonds -- lightly toasted

Preparation:

In a 3 or 4 qt heavy-duty saucepan warm the olive oil over medium-high heat.  Add the onion and cook about 5 minutes, stirring.  Add the garlic and ginger root and saute an additional 2-3 minutes, or until fragrant.  Stir in the spices, allow to cook 1 minute.  

Add the apple cider, butternut squash, apples and chicken broth.  Bring to a boil, turn down the heat and allow to simmer 2 hours, or until the squash and apples are very tender.  

Allow to cool a little and ladle in batches into a food processor or blender and puree until smooth.  Reheat soup, taste, and season with salt and pepper before serving.  Garnish each serving with a tablespoon of yogurt , and a sprinkle of toasted almonds.  Serves 8.

Per Serving (excluding unknown items): 216 Calories; 4g Fat (17.1% calories from fat); 8g Protein; 40g Carbohydrate; 5g Dietary Fiber; trace Cholesterol; 217mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 0 Non-Fat Milk; 1 Fat.

NOTES : For a quick version, omit the individual spices and use 1 - 2 teaspoons of curry powder. 

 If consistency is too thick, add more chicken stock.  Leftovers freeze well.