Apple Squash Soup
Light & Tasty
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
SERVINGS: 5
CATEGORY: Lower Fat
METHOD: Stovetop - One-Dish
TIME: 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 Granny Smith or other tart apples, 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 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.
Process in batches in a blender or food processor until smooth; return to pan. Add milk; heat through. (Do not boil.) Yield: 5 servings.