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Ginger Squash Soup

Total Time

Prep: 10 min. Cook: 30 min.

Makes

6 servings

Everyone likes the beautiful golden color and creamy consistency of this soup. A touch of ginger really sparks the mild flavor of butternut squash.—Laurel Leslie, Sonora, California

Ingredients

  • 3 cups chicken broth
  • 2 packages (10 ounces each) frozen cooked winter squash, thawed
  • 1 cup unsweetened applesauce
  • 3 tablespoons sugar
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup heavy whipping cream, whipped

Directions

  1. In a large saucepan, simmer broth and squash. Add the applesauce, sugar, ginger and salt. Bring to a boil. Reduce heat to low; stir in cream. Cook for 30 minutes or until soup reaches desired consistency, stirring occasionally.

Nutrition Facts

1 cup: 163 calories, 8g fat (5g saturated fat), 29mg cholesterol, 260mg sodium, 22g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

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