Apple Squash Soup

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

1. In a large saucepan, heat butter over medium-high heat. Add onion and sage; cook and stir 2-4 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 heat; simmer, uncovered, 10 minutes to allow flavors to blend. Remove 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.

butter, onion, sage, chicken, tart apples, water, frozen cooked winter, ground ginger, salt, milk

Taken from www.tasteofhome.com/recipes/apple-squash-soup/ (may not work)