Apple Squash Soup

1 large onion
½ tsp. rubbed sage
2 Tbsp. butter
1 (14-1/2 oz.) chicken broth
¾ C water
2 medium Granny Smith or other tart apples, peeled and finely chopped
1 (12 oz.) frozen mashed squash, thawed
1 tsp ginger
½ tsp. salt
½ C milk

1. n saucepan, saute onion and sage in butter for 3 minutes or until tender. Add broth, water and apples; bring to a boil.
2. Reduce heat; cover and simmer, uncovered for 13 minutes.
3. Add the squash, ginger and salt; return to boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool until lukewarm.
4. Process in batches in a blender or food processor until smooth: return to pan. Add milk; heat through. Do not boil.

Serves 5

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