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Apple Squash Soup

TOTAL TIME: Prep: 10 min. Cook: 35 min. YIELD: 5 servings.
I add a little ginger and sage to this creamy butternut squash apple soup. My family loves it when autumn rolls around. —Crystal Ralph-Haughn, Bartlesville, Oklahoma

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).

Nutrition Facts

1 cup: 119 calories, 5g fat (3g saturated fat), 15mg cholesterol, 641mg sodium, 18g carbohydrate (8g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fruit, 1 fat.

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