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Ginger Squash Soup
Ingredients
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
Directions
- In a large saucepan, simmer broth and squash
- Add applesauce, sugar, ginger and salt
- Bring to a boil
- Reduce heat to low
- Stir in cream
- Cook for thirty minutes or until soup reaches desired consistency, sirring occasionally.
NOTES:
- Yields six (1 cup) servings, about 165 calories each.
- Adapted from Taste of Home 2004 Annual Recipes Copyright © 2003 by Reiman Media Group Inc. 5400 S. 60th Street, Greendale WI 53129. ISBN: 0-89821-384-3