Recipe & RSVP

I can come to the gathering on Friday night, but can't stay long - hubby's in the Tabernacle Choir, and I'm not seeing much of him this week due to conference this weekend. But I'll be there! It'll be fun to meet all you guys.

And Lori, for you, here's the Weight Watcher's Butternut Squash Soup recipe:

2 Tbsp. butter (you heard me)
1/2 c. chopped onion
1 golden delicious apple, peeled, cored and diced (I do 2)
2 tsp. grated fresh ginger (can used dried, but less)
6 c. low-sodium nonfat chicken broth
2 small butternut squash, peeled, halved, seeded and cut into bite-size pieces
salt & pepper to taste

In a medium stockpot, combine butter, onions, and apple pieces. Cook on medium for 5 minutes. Add ginger, broth, and squash and bring to a boil. Reduce heat and simmer, uncovered, for 25 minutes. Stir in salt and pepper.
Let soup cool slightly, and working in batches, puree in a blender until smooth. Return pureed soup to cooking pot and bring to simmer. Serve with a dab of low-fat sour cream and fresh herbs. (it also tastes great with toasted pumpkin seeds) Serves 8. Per serving: 70 calories, 3 g. protein, 7 g. carbohydrates, 2 g. fiber, 5 g. fat, 3 g. saturated fat, 113 mg. sodium, 12 mg. cholesterol.