HERBED
WINTER SQUASH SOUP
|
|
Prep: 5
minutes. Cook:
20 minutes
|
Makes: 8
cups or 8 first-course servings
|
- 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
|
- ½ teaspoon salt
- ¼ teaspoon coarsely ground pepper
|
|
In a 4-quart saucepan, combine all ingredients
with 1 cup water; heat to boiling over medium-high heat.
|
|
Each serving:
About 85 Calories.
|
|
|
|
ENJOY!
Source:
Good Housekeeping
|
FOOD