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.



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Submitted 6/13/05.
Source: Meal Master
Submitted By: Shelly Black
shellack@aol.com
Apple-Squash Soup