Ginger Squash Soup Recipe
- 3 cups chicken broth
- 2 packages (10 ounces each) frozen cooked winter squash, thawed
- 1 cup unsweetened applesauce
- 3 tablespoons sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup heavy whipping cream, whipped
- 1. In a large saucepan, simmer broth and squash. Add the applesauce, sugar, ginger and salt. Bring to a boil. Reduce heat to low; stir in cream. Cook for 30 minutes or until soup reaches desired consistency, stirring occasionally. Yield: 6 servings.
1 cup: 163 calories, 8g fat (5g saturated fat), 29mg cholesterol, 260mg sodium, 22g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.
Reviews for Ginger Squash Soup
"It was wonderful! Added a bit of nutmeg and served with a wisp of sour cream."