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Butternut Squash Apple Soup

Recipe from Ontario Apple Growers:

Makes 12 small servings or 8 larger servings.

1 TB vegetable oil

2C chopped onions

1 clove minced garlic

1 tsp dried thyme

4C squash, peeled & chopped

3C apples, peeled & chopped

4C chicken or vegetable stock

1/2 C milk or cream

pinch of nutmeg

salt & pepper to taste

Heat oil in saucepan over medium heat. Add onions and cook about 7 minutes or until softened, stirring occasionally. Stir in garlic and thyme and cook for 1 minute. Stir in squash, apples and stock.

Bring to a boil, reduce heat and simmer for 15 minutes or until squash is tender. Puree in small batches in blender or food processor. Return puree to saucepan and add milk/cream and reheat. Season with nutmeg, salt and pepper.

My modifications:

  • I used butternut squash
  • I used 2 tsp of vegetable oil instead of 2 TB
  • I used milk instead of cream
  • I used Granny Smith apples

What I thought overall….

This was delicious and my hubby loved it but I found it a tad too sweet for me.  Next time I would:

  • use an acorn squash
  • use 2C instead of 3C of apples
  • use more onion & garlic

I think that would give it a more balanced flavour so that the sweetness isn’t so dominant.

Cheers!

T

ps. Working 12 hour days both tomorrow and Sunday so my posts will go up in the evening.

1 tbsp. Vegetable Oil
2 cups Onions, chopped
1 clove Garlic, minced
1 tsp. Thyme, dried
4 cups Squash, peeled & chopped
3 cups Apples, peeled & chopped
4 cups Chicken or Vegetable Stock
1/2 cup Milk or Cream
pinch Nutmeg
Salt & Pepper to taste

Directions:
Heat oil in large saucepan over medium heat.  Add onions and cook about 7 minutes or until softened, stirring ocassionally.  Stir in garlic and thyme and cook 1 minute. Stir in squash, apples and stock.

 

Bring to a boil, reduce heat and simmer for about 15 minutes or until squash is tender.  Puree in small batches in blender or food processor.  Return puree to saucepan and add milk (or cream) and reheat.  Season with nutmeg, salt and pepper.

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