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.