Title: Sweet squash soup
 Categories: Digest, Mcdougall
      Yield: 1 Servings
 
      1 lg Butternut or Buttercup
           -Squash
  1 1/2 c  Sliced onion
  1 1/2 c  Peeled and chopped apple
      1 c  Chopped carrot
      2    To 3 teaspoons minced fresh
           -ginger
      5 c  Water
 
  Put the whole squash in a microwave oven and cook on high power for 8
  minutes.  Peel the squash and cut into cubes. (If you don't have a
  microwave oven, this step may be omitted. This brief cooking time
  simply makes the squash easier to peel and cut up.)  Place all of the
  ingredients in a large soup pot and simmer over medium-low heat for
  45 minutes. Place the soup in a blender or food processor, in
  batches, and blend until smooth and creamy.
  
  It's straight out of the New McDougall Cookbook, but you may have just
  flipped past it, as I did many times. It's definitely worth making.
  It's slightly sweet and the ginger subtlety blends with the other
  flavors. The only possible modification I'd make is to use less
  water. I ended up dumping some of the liquid (maybe 2 cups) after the
  soup had simmered, and then blended it. The result was very creamy
  and very delicious.
  
  From:    Mike Dobbert . Fatfree Digest [Volume 8
  Issue 47] June 8, 1994.  Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV.