 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
|
Everyone likes the beautiful golden color and creamy consistency of this soup. A touch of ginger really sparks the mild flavor of butternut squash.Laurel Leslie, Sonora, California Ingredients:
3 cups chicken broth |
2 packages (10 ounces each) frozen cooked winter squash, thawed |
1 cup unsweetened applesauce |
3 tablespoons sugar |
1 teaspoon ground ginger |
1/2 teaspoon salt |
1/2 cup heavy whipping cream, whipped |
Directions:
1. In a large saucepan, simmer broth and squash. Add the applesauce, sugar, ginger and salt. Bring to a boil. Reduce heat to low; stir in cream. Cook for 30 minutes or until soup reaches desired consistency, stirring occasionally. Yield: 6 servings.
|
|