Guests always like the beautiful golden color and creamy consistency of this soup. A touch of ginger adds a spark to the mild squash flavor.
—LAUREL LESLIE SONORA, CA
PREP: 10 MIN. • COOK: 40 MIN. • MAKES: 6 SERVINGS
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
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.