Apple Squash Soup
|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|
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.