Squash & Ginger Soup
1/2 c. chopped onion
2 garlic cloves chopped finely
2 tbsp minced ginger
3 cups, cubed, seeded squash (I used one like the orange ones in the photo)
1 apple, peeled and cut into slices
1 1/4 c. chicken stock
1/4 c. plain yogurt
1 drinking box 100% apple juice
salt and pepper
Combine onion, garlic and ginger in a saucepan and cook over low heat until translucent, I added a bit of chicken stock to keep them from scorching.
Add the squash, apple and chicken stock and cook until soft, about 20 minutes.
Pour into a blender or food processor and puree.
Add the apple juice and yogurt and continue to blend until well mixed.
Makes 4 servings.
Adapted from "Canyon Ranch Cooking, Bringing the Spa Home"
Butternut Squash and Cider Soup
1 tablespoon minced shallot
1 garlic clove, pressed or minced
3 cups cubed, seeded and peeled butternut squash (about 1 pound)
1/2 c. fat free chicken stock
3/4 c. apple cider
1/4 c. light sour cream
1/2 unpeeled red delicious apple, finely diced, for garnish
cracked black pepper for garnish.
1. combine the shallot and garlic in a saucepan & cook over low heat until translucent, adding a little water if necessary to prevent scorching.
2. add the squash and chicken stock and cook until soft, about 20 minutes. Pour into a blender and puree.
3. add the cider and sour cream and continue to blend until well mixed.
4. divide the soup among 4 bowls and garnish each with 1 tsp diced apple and a pinch of cracked black pepper.
Check out the Canyon Ranch website - doesn't that look like a place the sisters should be?