In a saucepan, melt 1 T. butter over medium high heat. Stir in 1 tsp. ground ginger,1 pkg. (20 oz.) butternut squash, 1 16 oz. can sweet potatoes 2 cups water and 2 cups chicken broth. Heat to boiling over high heat. Reduce the heat to medium and cook for 15 minutes until the squash is tender. Stir in 1 ½ cups applesauce and cook 1 more minute. Stir in 1 T. butter, ½ tsp. salt, and ¼ tsp. freshly ground pepper. (Tarragon and rosemary sprinkled on top can be a nice addition to this soup!) Serves 4-6
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