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Apple-Squash Soup Recipe | |
Soup | |
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Ingredients:
1 small buttercup or butternut squash (about 2 cups cooked squash)3 tablespoons butter 2 cups chopped onions 1 small clove garlic, minced 1 small carrot, diced 1 medium potato, peeled and diced 2 cooking apples -- peeled and chopped 3 cups water or chicken broth (or a combination) 1-1/2 cups apple juice or milk 1/4 teaspoon cinnamon salt and black pepper to taste
Directions:
Cut squash in half and clean out the seeds. Place it, cut side down, on a lightly oiled baking sheet; bake at 350 for about one hour or until soft. Set aside until cool enough to handle. Melt the butter in a small saucepan over medium heat; add onions and garlic and saute until translucent. Add the carrot, potato, apples, and water.Bring the vegetables to a boil, lower the heat, and simmer about 20 minutes or until all the vegetables are tender. When the baked squash has cooled, scoop out the squash and combine in a blender or food processor with the vegetables, cooking water, and juice or milk. Puree in several batches to assure a smooth consistency. Reheat the soup on low heat until it is hot, but not boiling. Add the cinnamon, and season to taste with salt and black pepper. Serves 4 to 6. | |