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 BARTLESVILLE, OK
PREP: 10 MIN. • COOK: 35 MIN. • MAKES: 5 SERVINGS
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
1/2 teaspoon salt
1/2 cup fat-free milk
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 the 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.
PER SERVING 1 cup equals 142 cal., 6 g fat (3 g sat. fat), 13 mg chol., 647 mg sodium, 22 g carb., 2 g fiber, 3 g pro. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit.