Apple
& Squash Soup Two fall favourites,
apples and squash, team up in this creamy textured but
light tasting soup.
Apple & Squash Soup
1 tbsp
vegetable
oil
15
mL
2 cups
chopped
onion (about 2 medium)
500
mL
1
clove
garlic, minced
1
1 tsp
dried
thyme
5
mL
4 cups
chopped
peeled butternut squash
1
L
3 cups
chopped peeled Ontario apples (such
as Empire, McIntosh, Gala)
750 mL
4 cups
chicken
or vegetable stock
1
L
½
cup
milk
or cream
125
mL
pinch
nutmeg
pinch
Salt
and pepper, to taste
In large
saucepan over medium heat, heat oil. Add onions and
cook about 7 minutes or until softened, stirring occasionally.
Stir in garlic and thyme; 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; re-heat. Season with nutmeg, salt and
pepper.
