Apple Squash Soup
|1||large onion, chopped|
|1/2||teaspoon rubbed sage|
|1||can (14 ½ ounces) reduced fat chicken broth|
|2||medium Granny Smith or other tart apples, peeled and finely chopped|
|1||package (12 ounces) frozen mashed squash, thawed|
|1||teaspoon ground ginger|
|1/2||cup fat free milk|
In a saucepan, sauté onion and sage in butter for 3 minutes or until tender.
Add the broth, water and apples; bring to a boil.
Reduce heat; cover and simmer for 12 minutes.
Add the squash, ginger and salt; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool until lukewarm.
Process in batches in a blender or food processor until smooth; return to pan.
Add milk; heat through. (Do not boil.)