This soup recipe is a winner when it comes to making the most of autumn's harvest.
- Posted on Oct 4, 2010
I add a little ginger and sage to apples and squash to make this creamy soup. It's easy, nutritious and my family loves it when autumn rolls around.
1 large onion, chopped
½ teaspoon rubbed sage
2 tablespoons butter or stick margarine
1 can (14½ ounces) reduced-fat chicken broth
¾ 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
½ teaspoon salt
½ cup fat-free milk
1. In a saucepan, sauté onion and sage in butter for 3 minutes or until tender.
2. Add broth, water and apples; bring to a boil.
3. Reduce heat; cover and simmer for 12 minutes.
4. Add squash, ginger and salt; return to a boil.
5. Reduce heat; simmer, uncovered, for 10 minutes.
6. Cool until lukewarm.
7. Process in batches in a blender or food processor until smooth; return to pan.
8. Add milk; heat through. (Do not boil.)