Frozen, pureed winter squash eliminates the time and toil involved in peeling, chopping and cooking fresh squash yet still lends this soup unmistakable flavor and brilliant color. Apple and ginger add a sweet and zesty finish.
2 tbsp butter
1 large onion, chopped
1/2 tsp dried sage
2 peeled, cored and chopped
1 14-1/2 oz (439 g) can chicken broth
3/4 cup water
1 12 oz (350 g) pkg frozen squash, thawed
2 tsp grated peeled fresh ginger
1/2 cup milk
- In medium saucepan, melt butter over medium heat. Add onion and sage; cook 3 minutes to soften. Reserve 1/4 of one apple for garnish; peel, core, and finely chop remaining apple. Add to onion mixture with broth and water; heat to simmering. Cover and cook mixture12 minutes.
- Add squash and ginger to apple mixture. Simmer uncovered 10 minutes.
- In two batches, puree soup mixture until smooth. Return to pan, stir in milk and reheat over low heat. (For a thinner soup, add a little more water or broth.) Ladle soup into serving bowls and garnish each with thin slices of reserved apple.
Makes 8 servings.
Source: Washington Apple Commission