HERBED
WINTER SQUASH SOUP
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Prep: 5
minutes. Cook:
20 minutes
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Makes: 8
cups or 8 first-course servings
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- 2 packages (10 to 12 ounces each) frozen
pureed butternut or winter squash
- 3½ cups of chicken broth
- 1 jar (16 ounces) unsweetened applesauce
- 1 tbsp fresh thyme leaves
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- ½ teaspoon salt
- ¼ teaspoon coarsely ground pepper
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In a 4-quart saucepan, combine all ingredients
with 1 cup water; heat to boiling over medium-high heat.
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Each serving:
About 85 Calories.
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ENJOY!
Source:
Good Housekeeping
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