Squash and Apple Soup
- 1 (1-1/2 lb/750 g) Ontario Squash (small Butternut or Acorn)
- 1 tbsp (15 mL) butter
- 1 Ontario Onion, chopped
- 1 tsp (5 ml) grated fresh gingerroot
- 2 Ontario Apples, peeled and chopped
- 2-1/2 cups (625 ml) chicken stock
- 1/2 tsp (2 ml) dried thyme leaves
- Salt and pepper
Garnish: Chopped Parsley
Winter squash provides the creamy consistency of this delicious golden-hued soup rather than high-calorie cream or flour. Serve it either hot or cold with crusty whole-grain bread and a green salad.
Preparation Time:10 Minutes
Cooking Time: 16 Minutes
Servings: 4 to 6
Peel squash, chop and measure 3 cups (750 ml) squash.
In large saucepan, melt butter over medium heat. Add onion and ginger and cook until softened, about 3 to 4 minutes, stirring constantly. Add chopped squash, apples, chicken stock and thyme. Bring to a boil, reduce heat, cover and simmer until squash is tender, about 20 minutes.
Remove from heat and purée in batches in food processor or blender until smooth. Return to pot and heat gently until hot. Season to taste with salt and pepper. Garnish each serving with chopped parsley.
Recipe Courtesy of Foodland Ontario