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
- 2 tablespoons butter
- 1 large onion, chopped
- 1/2 teaspoon rubbed sage
- 1 can (14-1/2 ounces) chicken or vegetable broth
- 2 medium tart apples, peeled and finely chopped
- 3/4 cup water
- 1 package (12 ounces) frozen cooked winter squash, thawed
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup fat-free milk
- In a large saucepan, heat butter over medium-high heat. Add onion and sage; cook and stir 2-4 minutes or until tender. Add broth, apples and water; bring to a boil. Reduce heat; simmer, covered, 12 minutes.
- Add squash, ginger and salt; return to a boil. Reduce heat; simmer, uncovered, 10 minutes to allow flavors to blend. Remove from heat; cool slightly.
Process in batches in a blender until smooth; return to pan. Add milk; heat through, stirring occasionally (do not allow to boil).
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Yield: 5 servings.
Originally published as Apple Squash Soup in Light & Tasty August/September 2002, p39
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