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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
2 tablespoons butter |
1 large onion, chopped |
1/2 teaspoon dried sage |
2 granny smith apples |
3/4 cup water |
1 (12 ounce) package frozen squash, thawed |
2 teaspoons grated peeled fresh ginger |
1/2 cup milk |
1 (14 1/2 ounce) can chicken broth |
Directions:
1. Melt butter over medium heat.
2. Add onion and sage.
3. Cook for 3 minutes to soften.
4. Reserve 1/4 of apple for garnish.
5. Peel, core and finely chop the remaining apple.
6. Add to onion mixture with broth and water.
7. Heat and allow to simmer.
8. Cover and cook for 12 minutes.
9. Add squash and ginger to apple mixture.
10. Simmer uncovered for 10 minutes.
11. In 2 batches, puree soup mixture until smooth.
12. Stir in milk and re-heat over low heat.
13. Ladle soup into serving bowls.
14. Garnish each with thin slices of reserved apple.
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