Winter Squash & Lemon Soup

This autumnal soup is sweet and creamy without any cream. A nice accompaniment would be very thin slices of toasted sourdough bread and a tossed escarole salad with a simple vinaigrette.

2 teaspoons olive oil
1 medium onion, finely chopped
1 clove garlic, minced
1-1/2 teaspoons cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon nutmeg
1 package (12 ounces) frozen winter squash puree, thawed
1-1/2 cups water
2 tablespoons light brown sugar
1/2 teaspoon salt
1 tablespoon fresh lemon juice
1/4 cup plain fat-free yogurt

1 In a medium nonstick saucepan, heat the oil over medium heat. Add the onion and garlic, and cook, stirring frequently, until the onion is tender, about 5 minutes.
2 Add the cumin, cayenne, and nutmeg, stirring to combine. Stir in the winter squash, water, brown sugar, and salt, and bring to a boil. Reduce to a simmer, cover, and cook 10 minutes to blend the flavors.
3 Remove from the heat and stir in the lemon juice. Serve hot, topped with a dollop of yogurt. Makes 4 servings

Makes Makes 4 servings

Per serving: 118 calories, 2.6g total fat (0.4g saturated), 0mg cholesterol, 1.8g dietary fiber, 24g carbohydrate, 3g protein, 306mg sodium.