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Ginger Squash Soup


3 cups chicken broth
3 cups winter squash (such as Butternut) cooked and mashed coarsely
1 cup unsweetened applesauce
3 Tbsp sugar (or Splenda)
1 tsp ground ginger
½ tsp salt
½ cup heavy whipping cream


  1. In a large saucepan, simmer broth and squash

  2. Add applesauce, sugar, ginger and salt

  3. Bring to a boil

  4. Reduce heat to low

  5. Stir in cream

  6. Cook for thirty minutes or until soup reaches desired consistency, sirring occasionally.


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