Ingredients:

2 tablespoons butter
1 large onion, chopped
1/2 teaspoon dried sage
2 Granny Smith apples
1 14 1/2-ounce can chicken broth
3/4 cup water
1 12-ounce package frozen squash, thawed
2 teaspoons grated peeled fresh ginger
1/2 cup milk

Method:

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. Cook mixture, covered, 12 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.

Be Sociable, Share!

•