1 large onion, chopped
1/2 teaspoon rubbed sage
2 tablespoons butter
1 can (14 ½ ounces) reduced fat chicken broth
3/4 cup water
2 medium Granny Smith or other tart apples, peeled and finely chopped
1 package (12 ounces) frozen mashed squash, thawed
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup fat free milk

In a saucepan, sauté onion and sage in butter for 3 minutes or until tender.

Add the broth, water and apples; bring to a boil.

Reduce heat; cover and simmer for 12 minutes.

Add the squash, ginger and salt; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool until lukewarm.

Process in batches in a blender or food processor until smooth; return to pan.

Add milk; heat through. (Do not boil.)

5 Servings