Categories: Soup- Stew- Chowder- Chili

Ingredients

• 2 Tbsp. butter
• 1 large onion, chopped
• 1/2 tsp. rubbed sage
• 1 can (14 1/2 oz.) chicken or vegetable broth
• 2 medium tart apples, peeled and finely chopped
• 3/4 cup water
• 1 pkg. (12 oz.) frozen cooked winter squash, thawed
• 1 tsp. ground ginger
• 1/2 tsp. salt
• 1/2 cup fat-free milk

Directions

1. In a large saucepan, heat butter over medium-high heat. Add onion and sage; cook and stir 2 to 4 minutes or until tender. Add broth, apples and water; bring to a boil. Reduce heat; simmer, covered, 12 minutes.

2. Add squash, ginger and salt; return to a boil. Reduce het; simmer, uncovered, 10 minutes to allow flavors to blend. Remove soup from heat; cool slightly.

3. Process in batches in a blender until smooth, return to pan. Add milk; heat through, stirring occasionally (do not allow to boil).

4. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

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