Fat Free Salad Dressing: {soups-salads-and-salad-dressings} Apple Squash Soup Recipe

Wednesday, February 13, 2013

{soups-salads-and-salad-dressings} Apple Squash Soup Recipe

Apple Squash Soup Recipe

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

This recipe is:

Contest Winning

Healthy

    Prep: 10 min.
    Cook: 35 min. + cooling
    Yield: 5 Servings

Ingredients

    1 large onion, chopped
    1/2 teaspoon rubbed sage
    2 tablespoons butter
    1 can (14-1/2 ounces) chicken or vegetable broth
    3/4 cup water
    2 medium tart appless, peeled and finely chopped
    1 package (12 ounces) frozen mashed squash, thawed
    1 teaspoon ground ginger
    1/2 teaspoon salt
    1/2 cup fat-free milk

Directions

    In a large saucepan, saute onion and sage in butter for 3 minutes or until tender. Add the broth, water and apples; bring to a boil. Reduce heat; cover and simmer for 12 minutes.
    Add the squash, ginger and salt; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool until lukewarm.
    In a blender, process soup in batches until smooth; return to pan. Add milk; heat through. (Do not boil.) Yield: 5 servings.

Nutritional Analysis: One serving (1 cup) equals 142 calories, 6 g fat (3 g saturated fat), 13 mg cholesterol, 647 mg sodium, 22 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 fat, 1 starch, 1/2 fruit.

Originally published as Apple Squash Soup in Light & Tasty August/September 2002, p39