Butternut and Apple Soup

Amy Badger:

1 cup chopped onion
2 celery ribs, chopped (optional)
2 Tbsp. butter
2 cans (14-1/2 ounces each) reduced sodium chicken broth
OR 4 cups water and 4 tsp. chicken bullion
1 tsp. sugar
1 bay leaf
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground turmeric
1/4 tsp. ground cinnamon
1 butternut squash (2 1/2 pounds, peeled and cubed
3 medium apples, peeled and cubed
1 and 1/2 cups 1% milk

In large saucepan coated with nonstick cooking spray, cook onion and celery in butter until tender. Stir in the broth, sugar, bay leaf, salt, ginger, turmeric, and cinnamon. Add the squash and apples. Bring to a boil. Reduce heat; cover and simmer for 15 - 20 minutes or until vegetables are tender. Remove from heat, cool slightly. Discard bay leaf. In a blender, puree vegetable mixture in batches. Return to the pan. Stir in milk: heat through (do not boil).

NOTE: You can swirl the milk into the soup decoratively on the top of each bowl before serving instead of adding it all at once for a pretty presentation.