2 teaspoons olive oil

2 shallots sliced (about 1/2 cup)

2 teaspoons minced garlic

1 tablespoon chopped fresh ginger or 2 teaspoons ground ginger

4 cups butternut squash cubes (about 1 pound)

2 cups vegetable broth

1/2 cup toasted pecan pieces

2 slices toasted whole grain baguette

1/2 teaspoon ground nutmeg

Salt

2 tablespoons light cream

1 cup diced gala or honey crisp apples

Heat oil in a large saucepan over medium-high heat. Add the shallots, garlic, ginger and butternut squash cubes. Saute 5 minutes stirring several times. Add the vegetable broth and bring to a simmer. Lower heat to medium, cover with a lid and simmer 15 minutes. The squash should be soft. Cook a few more minutes, if needed.

Meanwhile toast the pecans and baguette. When soup is ready, add the nutmeg and salt to taste. Remove soup to a blender and process until smooth. Divide between two large soup bowls and swirl cream onto the soup. Sprinkle pecans and apples on top and serve with the toasted baguette.

Yield 2 servings.

Per serving: 542 calories (47% from fat), 28.2 g fat (4.5 g saturated, 14.3 g monounsaturated), 10 mg cholesterol, 11.4 g protein, 72.6 g carbohydrates, 11.1 g fiber, 362 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”