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Squash,Carrot, and Orange Ginger Soup



2 acorn squash, cut in half, seeds and pulp removed                    

4 tablespoon unsalted butter

2 cups chopped white or yellow onion

1 1/2 pounds carrots (6-7 large carrots),

peeled and sliced thin

1/2 cup fresh squeezed orange juice

1 tablespoon grated ginger

4 cups vegetable stock

1 teaspoon ground turmeric

Salt to taste

1 teaspoon minced ginger

2 cups water

1 cup of honey orange yogurt

For the honey orange yogurt

½ cup lowfat yogurt

1 tablespoon honey

1 teaspoon orange zest

1 pomegranate, seeds removed

Preheat the oven to 400°F. Brush each acorn squash half with about 1 tablespoon butter and sprinkle with a little salt and pepper. Place on a foil-lined baking sheet and roast, cut sides up, until tender (about an hour).

After 30 minutes, heat 1 tablespoon of butter over medium heat in a large heavy pot. Add the onions and cook for 2 minutes, stirring until translucent. Add carrots, orange juice, ginger, vegetable stock, turmeric, water, and 1 teaspoon each salt and pepper. Simmer for 20 minutes.

Scoop out the acorn squash and add to the soup, and simmer another 10 minutes. Puree soup with an immersion blender.

Mix the lowfat yogurt, honey and orange zest. Then when serving add a tablespoon to each bowl and garnish with pomegranate seed.

For a flavored water add an orange slice and pomegranate seeds to chilled water and serve with soup.

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