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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 5 |
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This is a new twist on an old favoritepumpkin soup. I add a little ginger and sage to apples and squash to make this creamy soup. My family loves it when autumn rolls around. Crystal Ralph-Haughn of Bartlesville, Oklahoma Ingredients:
1 large onion, chopped |
1/2 teaspoon rubbed sage |
2 tablespoons butter |
1 can (14-1/2 ounces) chicken or vegetable broth |
3/4 cup water |
2 medium tart appless, 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 |
Directions:
1. In a large saucepan, saute 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.
2. Add the squash, ginger and salt; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool until lukewarm.
3. In a blender, process soup in batches until smooth; return to pan. Add milk; heat through. (Do not boil.) Yield: 5 servings.
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