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This is a new twist on an old favoritepumpkin soup. I add a little ginger and sage to apples and squash to make this creamy soup. My family loves it when autumn rolls around. Crystal Ralph-Haughn of Bartlesville, Oklahoma
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Nutritional Analysis: One serving (1 cup) equals 142 calories, 6 g fat (3 g saturated fat), 13 mg cholesterol, 647 mg sodium, 22 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 fat, 1 starch, 1/2 fruit.
Apple Squash Soup published in Light & Tasty August/September 2002, p39
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