Apple Squash Soup
1 | large onion, chopped |
1/2 | teaspoon rubbed sage |
2 | tablespoons butter |
1 | can (14 ½ ounces) reduced fat chicken broth |
3/4 | cup water |
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 | teaspoon salt |
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.)
5 Servings
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