Warm and Toasty Butternut Squash Ginger Soup

Yes, pictures will follow with most other posts - did I mention that I am photographer?  For this recipe, however, you will have to use your imagination.  Yummy - and at only 4pts a cup, quite doable even with the addition of heavy cream.

2 butternut squashes (peeled, seeded and cubed)
1/2 cup heavy cream
1 cup apple cider
1 apple (pink lady in this case - any tart, firm apple will do)
1 orange
11/2 cups chicken broth (I used 365 organic from Whole Foods)
2 Tbsp Ginger Root (adjust for heat) - peeled and chopped
1 tsp salt
1 tsp pepper
1 onion
2 cloves garlic (peeled and diced)
1 Tbsp Olive Oil

Saute the onion and garlic in olive oil ,over medium heat, until translucent.
Add butternut squash, apple and ginger root.  After they have softened a bit (3min), add chicken stock, and cider.
Cut open the orange and squeeze into your stockpot, keeping the seeds out, but letting lots of orange flesh and pulp in.
Turn down to low and let simmer until all have softened.
Blend, I used an emulsifying stick blender.
Finally, add the cream - heat up.  Do not let it come to a boil.
Enjoy!!

Up next - how my first week went and incredibly delicious oatmeal, pumpkin cookies!
Happy cooking,
S.