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Apple Squash Soup Recipe

Apple Squash Soup Recipe

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
TOTAL TIME: Prep: 10 min. Cook: 35 min. YIELD:5 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. Process in batches in a blender until smooth; return to pan. Add milk; heat through, stirring occasionally (do not allow to boil). Yield: 5 servings.

Nutritional Facts

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 starch, 1 fat, 1/2 fruit.