Monday, June 11, 2007

Butternut Squash-Apple Soup

2 tsp vegetable oil
1 ½ cups chopped, peeled apples

¾ cup shopped onion

¼ tsp ground ginger

1/8 tsp ground nutmeg

2 cups vegetable broth

1 cup water

2 cups cubed, peeled squash


Pinch of ground red pepper

In a 3 qt saucepan, heat oil over medium high heat. Add apples and onions; cook, stirring occasionally, until softened, about 4 minutes. Stir in ginger and nutmeg, until absorbed. Add the broth and water; bring to boil. Add the squash and return to boil. Reduce heat and simmer, uncovered, 30 minutes or until veggies are tender.

Place the soup, salt, and red pepper in a blender of food processor. Process until smooth.

Variation: For creamier soup, add ½ cup of half and half while blending.

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