GINGER SQUASH SOUP

Ginger Squash Soup image

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

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 7

Previous Next

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

Steps:

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 : Calories 163 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 260mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges