Ginger Squash Soup

2 teaspoons (10 mL) vegetable oil
5 cups (1.25 L) unsalted fat-free vegetable or chicken broth
3/4 cup (175 mL) chopped onion
2 tablespoons (25 mL) fresh lemon juice
1 tablespoon (15 mL) grated fresh ginger
Salt and freshly ground pepper, to taste
6 cups (1.5 L) diced butternut squash,about 1-1/2 lbs/750 g
2 tablespoons (25 mL) chopped fresh parsley
1 tart apple, peeled, cored and chopped

Heat oil over medium heat in a soup pot. Add onions and sauté until soft, 5 to 7 min. Add ginger and continue to sauté 2 min. more. Add squash, apple and broth. Bring to a boil; reduce heat and simmer, cover, for 25 min., or until squash is tender. Remove from heat. Using a food processor or blender, puree soup in batches until smooth. Return to saucepan; add lemon juice and season to taste with salt and freshly ground pepper. Reheat and serve, garnished with chopped fresh parsley. Serves 6.