• 1 medium size butternut squash, about 2 pounds
• 3 tart green apples
• 1 medium onion, chopped
• 3 cans (15 oz. each) low-fat or fat-free chicken broth
• 1/2 cup apple juice
• 1/2 tsp. ginger
• 1/4 tsp. pepper
• 1/2 cup light cream or half & half
• chopped fresh parsley

Preparation -
Peel, seed, and dice the squash. Peel, core, and dice the apples. Place the diced squash, diced apples, chopped onion, chicken broth, apple juice, ginger and pepper in a large heavy saucepan or stockpot. Bring to a boil, stirring frequently. Reduce heat and simmer, uncovered, for about 45 minutes, stirring occasionally. Remove from heat. Puree the mixture, a few cups at a time, in a food processor or a blender. Return the pureed mixture to the pot and cook over medium high heat, until it just begins to boil, stirring almost constantly. Reduce heat, cover and simmer for about 10 minutes. Stir in the cream and serve. Garnish individual servings with fresh parsley.