Ingredients

1 butternut squash, (about 2 1/4 pounds) peeled, quartered, seeded and cubed, or 5-6 cups
1 tablespoon plus 1 teaspoon unsalted butter
1/2 cup onion, chopped
1 tart apple, peeled, cored and diced
1 tablespoon fresh ginger, peeled and minced
2 cups unsweetened apple juice
1 1/2 cups wild rice, cooked
1 1/2-2 cups milk or half and half
Salt
1/8 teaspoon black pepper, freshly ground
1/2 cup hazelnuts, unblanched almonds or walnuts
Pinch of cinnamon
1 tablespoon fresh parsley, finely chopped
Chicken broth, optional

Directions

Steam squash until tender, about 15 minutes. Melt 1 tablespoon butter; saute onion and apple until tender. Stir in ginger; saute. Add apple juice and steamed squash; cover and cook 10 minutes. Uncover, cool slightly, then puree in blender or food processor.

Add wild rice and milk or half-and-half; season with salt and pepper. Add additional milk, half-and-half or broth to thin to desired consistency. The thickness of the soup will vary with the amount of moisture in the squash.

Melt remaining teaspoon of butter in skillet, add nuts and saute until golden. Sprinkle lightly with salt and cinnamon, add parsley and stir to blend. When serving, garnish with spoonful of nut mixture. Makes 8 cups.

Each serving contains 186 calories; 8 gm fat; 29 mg sodium; 8 mg cholesterol.