Apple Squash Soup

Name: Apple Squash Soup
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

10 ingredients

4 steps

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).
4

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.