Butternut Squash-Apple Soup
the Editors of Publications International, Ltd.
Butternut Squash-Apple Soup
Yield
Makes 6 to 8 servings
Ingredients
| 3 | packages (12 ounces each) frozen cooked winter squash, thawed and drained or about 4-1/2 cups mashed cooked butternut squash |
| 2 | cans (14-1/2 ounces each) chicken broth |
| 1 | medium Golden Delicious apple, peeled, cored and chopped |
| 2 | tablespoons minced onion |
| 1 | tablespoon packed brown sugar |
| 1 | teaspoon minced fresh sage or 1/2 teaspoon ground sage |
| 1/4 | teaspoon ground ginger |
| 1/2 | cup whipping cream or half-and-half |
Preparation
- Combine squash, broth, apple, onion, brown sugar, sage and ginger in slow cooker.
- Cover; cook on LOW about 6 hours or on HIGH about 3 hours or until squash is tender.
- Purée soup in food processor or blender. Stir in cream just before serving.
Tip
For thicker soup, use only 3 cups chicken broth.
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