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Apple Squash Soup

Healthycooking's picture
Ingredients
  Corn oil 1 Tablespoon
  Apple 1 , chopped
  Onion 1⁄2 , chopped
  Low fat ricotta cheese 8 Ounce
  Low sodium chicken broth 1 Can (10 oz) (Divided)
  Frozen butternut squash 22 Ounce (2 Package Thawed)
  Dried tarragon leaves 1⁄4 Teaspoon, crushed
Directions

Heat oil in large saucepan.
Cook and stir apple and onion in hot oil until tender; remove from heat.
Place ricotta cheese in blender container; process until very smooth.
Add 1 cup broth and apple mixture to blender.
Cover; process until very smooth.
Return to saucepan.
Add remaining broth, squash, French's® Creamy Spread„¢ Mustard and tarragon; whisk until smooth.
Cook over low heat, stirring occasionally, until heated through, 5 to 10 minutes.
Garnish as desired.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Apple

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