Butternut Squash and Apple Soup
Posted October 18, 2006 – 11:45 am in: Soup, Vegetable
If you want to make this vegetarian, substitute olive oil for the butter and vegetable stock for the chicken.
Ingredients:
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 pounds butternut squash, peeled, seeded, cut up
- 3 medium green apples, peeled, cored, chopped coarsely
- 2 1/2 - 3 cups chicken stock
- 3 slices white bread, torn in pieces
- 1 tablespoon fresh sage, chopped (1 teaspoon dried)
- Salt and pepper to taste
- Sour cream for garnish
Directions:
- Melt butter in large saucepan. Add onion and saute until translucent, about 5 minutes.
- Add squash, apples, broth and bread and bring to a boil.
- Reduce heat, add sage and simmer for 45 minutes to an hour.
- Cool for 15 minutes and puree in blender until smooth.
- Return to pot, add salt and pepper to taste and reheat.
- Serve with a dollop of sour cream on top.
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