 |
Apple Squash Soup
|
 |
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
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.
|
Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |