Source: Marilyn Helton

Creamy squash soup garnished with fresh apple.

Servings

2 tbsp unsalted butter
1 large onion , chopped
0.5 tsp ground sage
2 medium apples (Granny Smith)
14.5 oz chicken broth, low sodium
0.75 cup cold water
12 oz Squash, crookneck, frozen, slices , thawed (yellow)
2 tsp fresh ginger root , peeled & grated
0.5 cup whole milk

1 In a medium saucepan, melt butter over medium heat. Add onion and sage; cook about 3 minutes to soften.
2 Reserving 1/4 of one apple for garnish, peel, core and finely chop remaining apple.
3 Add to onion mixture with broth and water. Heat to simmering. Cook mixture, covered, 12 minutes.
4 In two batches, puree soup mixture until smooth. Return to pan & stir in milk; reheat over low heat. (For a thinner soup, add a little more water or broth).
5 Ladle soup into serving bowls and garnish each with thin slices of reserved apple.

A great soup for your next holiday.