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5* Apple Squash Soup

Source of Recipe

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5* Apple Squash Soup

Tasteofhome.com
Adapted from Light & Tasty August/September 2002
Reviews rate this recipe 5 Stars!
Exchanges
Prep: 10 min. Cook: 35 min.
Yield: 5 servings. (1-cup ea)

This is a new twist on an old favorite—pumpkin 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:
• 2 tablespoons butter
• 1 large onion, chopped
• 1/2 teaspoon rubbed sage
• 1 can (14-1/2 ounces) chicken or vegetable broth
• 2 medium tart apples, peeled and finely chopped
• 3/4 cup water
• 1 package (12 ounces) frozen cooked winter squash, thawed
• 1 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup fat-free milk

Directions:
1. In a large saucepan, heat butter over medium-high heat. Add onion and sage; cook and stir 2-4 minutes or until tender. Add broth, apples and water; bring to a boil. Reduce heat; simmer, covered, 12 minutes.

2. Add squash, ginger and salt; return to a boil. Reduce heat; simmer, uncovered, 10 minutes to allow flavors to blend. Remove from heat; cool slightly.

3. Process in batches in a blender until smooth; return to pan. Add milk; heat through, stirring occasionally (do not allow to boil).


Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

1 cup equals 142 calories, 6 g fat (3 g saturated fat), 13 mg cholesterol, 532 mg sodium, 22 g carbohydrate, 2 g fiber, 3 g protein. ++++ Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit.