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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.

Makes 12 servings.

 

 


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