Instructions: Few products compare to cooked butternut squash for convenience. Peeling and seeding a whole winter squash is a time-consuming task, whereas opening the package takes but moments.

The amount of ginger recommended is conservative. Add more if you like your soup spicy.

3 cups low-sodium chicken broth
2 (10-ounce)

packages frozen cooked butternut squash 1 cup unsweetened applesauce
About 1 teaspoon salt, or to taste
3 tablespoons granulated sugar
1 teaspoon ground ginger, plus additional to taste 1/2 cup whipping cream

In a medium pot over medium heat, combine the broth and frozen butternut squash. Cook, spooning the broth over the squash, until the squash has defrosted, about 12 minutes. Add the applesauce, salt to taste, sugar and ginger; whisk to combine. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to medium-low, add the cream and simmer gently for 30 minutes. Taste and season accordingly.

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