3 cups chicken broth
1 cup unsweetened applesauce
½ cup heavy whipping cream, whipped
20 ounces frozen cooked winter squash, thawed
3 tablespoons sugar
1 teaspoon ground ginger
½ teaspoon salt
Simmer broth and squash in a large saucepan.
Add the applesauce, ginger, salt and sugar and bring to a boil.
Reduce heat to low and stir in cream.
Cook for 30 minutes, stirring occasionally.
*Yield: 6 servings