2 tablespoons butter
1 large onion, chopped
1/2 teaspoon dried or 1 1/2 teaspoons fresh sage
2 Granny Smith apples
1 (14 1/2-ounce) can chicken broth
3/4 cup water
1 (12-ounce) package frozen squash, thawed
2 teaspoons grated peeled fresh ginger
1/2 cup milk


1. In medium saucepan, melt butter over medium heat. Add onion and sage; cook 3 minutes to soften. Reserve 1/4 of one apple for garnish; peel, core and finely chop remaining apple. Add to onion mixture with broth and water; heat to simmering. Cook mixture, covered, 12 minutes.
2. Add squash and ginger to apple mixture; simmer, uncovered, 10 minutes. In two batches, puree soup mixture until smooth. Return to pan, stir in milk and reheat over low heat. (For a thinner soup, add a little more water or broth.) Ladle soup into serving bowls and garnish each with thin slices of reserved apple.

Frozen, pureed winter squash eliminates the time and toil involved in peeling, chopping and cooking fresh squash, yet still lends this soup unmistakable flavor and brilliant color. Apple and ginger add a sweet and zesty note.

Speedy Squash Soup
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