Apple And Butternut Squash Soup Recipe
- 1 lrg butternut squash
- 2 Tbsp. vegetable oil
- 1 lrg red onion minced
- 4 c. diced peeled Macintosh apple
- 1 x vegetable bouillon cube
- 1/2 tsp grnd ginger
- 1/4 tsp grnd nutmeg
- 2 c. low-fat lowfat milk, soymilk, or possibly rice lowfat milk or possibly as needed Salt to taste Freshly-grnd white pepper to taste
- Preheat the oven to 400 degrees.
- Halve the squash lengthwise with a sharp knife and scoop out the seeds and fibers.
- Place cut-side up in a shallow baking dish and cover tightly with foil.
- Bake for 45 to 50 min, or possibly till tender.
- Set aside till cold sufficient to handle.
- Heat the oil in a soup pot.
- Add in the onion and saute/fry over medium-low heat till golden brown, about 8 to 10 min.
- Add in the apple dice, 4 c. water, bouillon cube, and spices.
- Bring to a simmer, then simmer gently, covered, till the apples are soft, about 10 min.
- In a food processor, puree the squash with 1/2 c. of the lowfat milk, till completely smooth.
- Transfer to a bowl.
- Transfer the apple-onion mix to the food processor and puree till completely smooth.
- Transfer both this and the squash puree back into the soup pot and stir together.
- Add in the remaining lowfat milk or possibly soy lowfat milk, using a bit more if the puree is too thick.
- Bring the soup to a simmer once again, then cook over low heat for another 5 - 10 min, or possibly till well heated through.
- Season to taste with salt and white pepper.
- Serve at once, or possibly let the soup stand off the heat for an hour or possibly two, then heat through as needed before serving.
- This recipe yields 6 servings.
- Description: "Everything about this soup says "fall harvest," from its hot golden brown color to its slightly sweet, fresh flavor.
- Once you've got the squash baked, it cooks fairly quickly."
vegetable oil, onion, apple, vegetable bouillon cube, ginger, nutmeg, lowfat lowfat milk
Taken from cookeatshare.com/recipes/apple-and-butternut-squash-soup-66054 (may not work)