Source: dLife

This soup looks and tastes rich, but it's low-cal and fat-free!

Servings

1 piece ginger root, fresh, 2" knob , peeled
0.5 cup white wine (dry)
2 cup low fat unsalted chicken broth
0.5 medium onions , chopped
1 medium celery stalks , chopped
2 large garlic cloves , minced
1.75 lb Squash, butternut, fresh, cubes
0.33 cup plain nonfat yogurt
0.33 cup fat free milk
2 tbsp fresh chives , chopped (optional)
6 tbsp plain nonfat yogurt (optional)

1 Bring the ginger and wine to a simmer in a small pot. Remove from heat and steep while you prepare the soup.
2 In a large pot, cook the onions, celery, and garlic in 1/2 cup of the broth until the onion is wilted.
3 Add the rest of the chicken broth and squash and bring to a simmer. Continue to simmer until the squash is tender. If necessary, add more broth or water.
4 Using a food processor or blender, puree squash mixture until smooth. If using a food processor, do this in batches so the machine does not overflow.
5 Whisk in the yogurt and milk. Discarding the ginger, drain the wine and pour it into the soup. Reheat (do not allow to boil to avoid curdling) and serve with a dollop of yogurt and a sprinkling of chives.

Butternut squash is easy to peal. Just cut off the stem and peal with a vegetable peeler. Cut into slices and remove any seeds, then cube.