See Also: Butternut Squash-Apple Soup(recipes)
Butternut Squash & Apple Soup(recipes)
Lamb, yam and butternut squash soup(recipes)
Roasted Butternut Squash Soup with Parsley Puree(recipes)
Gratin of butternut squash(recipes)
Roasted Butternut Squash(recipes)
Butternut squash and gruyere pasties(recipes)
Butternut squash and pumpkin pie with custard(recipes)
Ginger and butternut squash ice cream(recipes)
Coconut butternut squash stew(recipes)

Butternut Squash-Apple Soup (recipes)


Butternut Squash-Apple Soup

Yield: Makes 6 to 8 servings



Ingredients:



3packages (12 ounces each) frozen cooked winter squash, thawed and drained or about 4-1/2 cups mashed cooked butternut squash

2cans (14-1/2 ounces each) chicken broth

1medium Golden Delicious apple, peeled, cored and chopped

2tablespoons minced onion

1tablespoon packed brown sugar

1teaspoon minced fresh sage or 1/2 teaspoon ground sage

1/4teaspoon ground ginger

1/2cup whipping cream or half-and-half









Preparation:





1.Combine squash, broth, apple, onion, brown sugar, sage and ginger in slow cooker. 2.Cover; cook on LOW about 6 hours or on HIGH about 3 hours or until squash is tender.3.Purée soup in food processor or blender. Stir in cream just before serving.







Tip:

For thicker soup, use only 3 cups chicken broth.