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Butternut Squash Soup

As the temperature drops, you can take comfort in this delightful fall soup. Flavourful Butternut Squash makes a perfect base for this bisque and the fresh ginger imparts a subtle heat without overpowering. Red pepper brings sweetness and a depth of flavour, while adding a pleasant blush to the rich golden colour. Ah, it's harvest time!

1 tbsp	olive oil
2	cloves garlic, minced
2	medium onions, chopped
1 tbsp	minced fresh ginger root
1/4 cup	finely chopped sweet red pepper
1 tsp	ground corriander
1/2 tsp	ground cumin
4 cups	peeled and cubed butternut squash
3 cups	water
2 cups	milk
salt and pepper to taste

1. In a large heavy saucepan, heat olive oil over medium heat. Add garlic, onions, ginger, red pepper, coriander and cumin. Cook, stirring often for about 5 minutes, or until the onions are soft but not brown.
2. Stir in squash. Add water and bring to a boil. Reduce heat, cover and simmer for 20 minutes, or until squash is very soft.
3. In batches, purée mixture in blender until very smooth. Return soup to saucepan. Add milk and stir well. Reheat until hot but not boiling. Stir in salt and pepper to taste.
4. Ladle into your favourite soup bowls.

Makes approximately 8 servings.

For a richer tasting soup, substitute light cream for some of the milk.

For a low calorie version use skim milk instead of whole milk.