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Apple Squash Soup Recipe

Photo by: Taste of Home

This is a new twist on an old favorite—pumpkin 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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5 Servings
Prep: 10 min. Cook: 35 min. + cooling

Ingredients

1 large onion, chopped
1/2 teaspoon rubbed sage
2 tablespoons butter
1 can (14-1/2 ounces) chicken or vegetable broth
3/4 cup water
2 medium tart appless, peeled and finely chopped
1 package (12 ounces) frozen mashed squash, thawed
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup fat-free milk

Directions

In a large saucepan, saute onion and sage in butter for 3 minutes or until tender. Add the broth, water and apples; bring to a boil. Reduce heat; cover and simmer for 12 minutes. Add the squash, ginger and salt; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool until lukewarm.
In a blender, process soup in batches until smooth; return to pan. Add milk; heat through. (Do not boil.) Yield: 5 servings.

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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