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Squash Soup

1 1/2 pounds butternut squash or pumpkin
1 Tablespoon butter
1 cup chopped leek (white and light green parts only)
1/2 cup chopped shallots
1 quart vegetable broth
1 cup condensed skim milk
1 cup fresh-squeezed orange or tangerine juice
1/2 teaspoon ground ginger
salt and pepper
plain nonfat yogurt, optional

Cut the squash or pumpkin in half. Scrape out the seeds and veins.
Bake, hollow-side down, in a shallow pan with about an inch of
water at 450 degrees until the insides are tender (45 minutes to
an hour). Allow to cool, then scrape out the meat and discard the
skin.

In a large skillet, melt the butter over medium heat. Add the leek
and shallots, saute until tender and lightly browned. Add the
squash and the broth, bring to a boil, cover, reduce heat, and
simmer for 15 minutes. Working in batches, pour contents of skillet
into a blender and puree. Pour into a saucepan, add the condensed
milk, juice, ginger and salt and pepper to taste. Place over medium
heat, stirring frequently (do not boil) until hot.

Ladle into bowls. Add a dollop of yogurt if desired. Serves 6.

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