Gingered Butternut Squash and Apple Soup

Ingredients

• 2  mcintosh apples cored peeled cut into 1-inch chunks 1 pound
• 0.3 teaspoon pepper black freshly ground
• 2 pound butternut squash 
• 0.5 cup celery minced
• 1 stick cinnamon 3-inch
• 5 cups less-sodium chicken broth fat-free
• 1 tablespoon ginger fresh minced peeled
• 2 teaspoons juice of lemon fresh
• 1 tablespoon olive oil 
• 1 cup onion minced
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• knife
• blender
• microwave
• dutch oven

Directions

1. Pierce squash several times with the tip of a sharp knife. Microwave at HIGH 1 minute.
2. Cut squash in half lengthwise; remove seeds and membrane with a spoon. Peel squash, and cut into 1-inch chunks.
3. Heat oil in a Dutch oven over medium heat.
4. Add onion and next 3 ingredients; saut 5 minutes.
5. Add ginger, squash, and apple to pan; saut 3 minutes.
6. Add broth and cinnamon stick; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Discard cinnamon stick.
7. Place half of soup in a blender, and process until smooth.
8. Transfer to a large bowl. Repeat with remaining soup. Return soup to pan. Stir in lemon juice, and cook over low heat 2 minutes or until thoroughly heated, stirring frequently.