• 2 lbs. butternut squash, peeled, seeded and cut into 1 inch pieces
• 3/4 lb. yams, peeled and cut into 1 inch pieces
• 1 Tbs. unsalted butter
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 Tbs. fresh ginger, peeled and minced
• 1/2 tsp. cinnamon
• 1/4 tsp. ground ginger
• 1/8 tsp. red pepper flakes
• 4 cups vegetable stock
• 2 Tbs. pure maple syrup
• 2 Tbs. orange marmalade

Place squash and yams in a steamer basket over boiling water. Cover saucepan and steam 20 minutes or until tender. Remove steamer basket and set aside. Melt butter in a heavy nonstick skillet over medium high heat. Sauté onions 7-8 minutes or until golden brown.

Stir in garlic and fresh ginger and sauté 1 minute. Stir in cinnamon, ground ginger and chili pepper flakes. Add half the stock to skillet, stirring with a wooden spoon to deglaze. Working in batches, purée onion mixture, squash, yams and maple syrup in a blender or food processor until smooth.

Transfer purée to a saucepan. Add remaining stock, salt and pepper to taste. Cook until heated throughout. Serve with a dollop of orange marmalade.

Per serving: calories 310, fat 4.0g, 11% calories from fat, cholesterol 8mg, protein 4.6g, carbohydrates 69.6g, fiber 12.0g, sugar 22.2g, sodium 499mg, diet points 4.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 4.9, Fruit: 0.0, Bread: 1.3, Lean meat: 0.0, Fat: 0.6, Sugar: 0.8, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wine is: Fumé Blanc.