Butternut Squash Soup
Butternut Squash Soup
Submitted by : Phyllis Bartlow
Location: Des Moines, IA
1 Tbs (15 ml) vegetable or olive oil
1 medium onion, chopped
1 lb (500 g) butternut or other yellow winter squash,
peeled, seeded, and cut into cubes
1 medium potato, peeled and cubed
1 tart cooking apple, peeled, cored, and cubed
2 cups (500 ml) vegetable stock or water
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2 cups (500 ml) apple juice or cider
1/2 tsp (2 ml) ground cinnamon
1/2 tsp (2 ml) ground ginger
1/4 tsp (1 ml) ground cumin
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
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Heat the oil in a large saucepan over moderate heat and cook the onion for 5 minutes, until tender but
not brown. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer covered 15 to
20 minutes, until the potato and squash are tender. Carefully process in small batches in a food processor
or electric blender until smooth. Garnish with an additional grating of fresh nutmeg, if desired. Serves
4 to 6.
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