roasted squash & sweet potato soup

Soup:
1 large acorn squash
2 1/2 lbs. (1.2 kg) sweet potatoes
2 tbsp. (30 mL) Western Family Butter
1 medium onion, diced
2 to 3 tbsp. (38 to 45 mL) grated ginger root
1 c. (250 mL) white wine
2 qt. (2L) Western Family Chicken Broth
1 tbsp. (15 mL) ground cinnamon
1 tbsp. (15 mL) grated nutmeg
1/4 c. (60 mL) packed brown sugar
1 c. (250 mL) dark rum
1 2/3 c. (400 mL) buttermilk
Cinnamon sugar (optional)

Topping:
2 c. (500 mL) plain low-fat yogurt
6 tbsp. (90 mL) Western Classics Pure Maple Syrup*
*Real maple syrup is best but maple-flavoured pancake syrup can be used.

1. Preheat oven to 350°F (180°C). Split squash and potatoes in half lengthwise; remove seeds from squash. Place all pieces on a baking sheet; roast 45 minutes or until tender. Scoop out flesh; set aside.

2. Heat butter in a large Dutch oven until bubbly; add onion and ginger; sauté 1 to 2 minutes. Add wine; cook over medium heat, stirring occasionally until wine is reduced by about half.

3. Add the reserved potato and squash and chicken broth. Mix thoroughly; bring soup to a boil. Add cinnamon, nutmeg and sugar; reduce heat; simmer slowly for 1 hour.

4. Remove from heat and let cool. Once soup is cool enough to handle easily, purée in a food processor and push through a fine sieve. Return soup to the pot and place over low heat.

5. Add the dark rum; cook 1 to 2 minutes; stir in buttermilk; heat through; adjust seasonings if necessary with salt and pepper. DO NOT BOIL after adding the buttermilk.

6. While soup is cooking and cooling, place the yogurt in a cheesecloth bag over a bowl. Let drain 2 hours to produce a yogurt cheese. Discard liquid in bowl; combine yogurt cheese with the maple syrup.

Makes 10 to 12 servings

Serving suggestion: Ladle soup into heated bowls; swirl yogurt-maple mixture over the top. Sprinkle with cinnamon sugar and garnish with fresh mint.

NOTE: This soup may be frozen in plastic tubs. Freeze without the buttermilk or rum - add those just before serving.

Nutrient analysis per serving:
375 calories, 10 grams protein, 59 grams carbohydrates, 4 grams of fat per serving