Fall Recipe from Green Mountain: Butternut Squash-Apple Cider Soup

Ingredients

• 2 pounds butternut squash, peeled, seeded (seed reserved) and chopped (about 4 ½ cups)
• 2 cups chopped onion
• 2 cups reduced sodium chicken broth
• 2 cups apple cider
• 2 cups fat-free milk
• ¼ tsp ground nutmeg
• ½ tsp cinnamon
• ¼ tsp grated fresh ginger (optional)
• 1 tbsp sugar
• ½ tsp salt
• ½ tsp pepper