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