Ginger Squash Soup

By devogirl

Taste of Home

Everyone likes the beautiful golden color and creamy consistency of this soup. A touch of ginger really sparks the mild flavor of butternut squash

Nutritional Analysis: One 1-cup serving (prepared with reduced-sodium broth) equals
163 calories, 8 g fat (5 g saturated fat), 29 mg cholesterol, 260 mg sodium, 22 g carbohydrate, g fiber, 3 g protein.

Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Ingredients

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

Preparation

Step 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.