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.