Speedy Washington Apple Squash Soup

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

Washington apples
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

Speedy Apple Squash Soup



  • 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



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