Apple and Squash Soup
Two fall favourites, apples and squash, team up in this creamy textured but light tasting soup.
Makes 12 servings.
Variety Tip: For best results, use Ontario Empire, McIntosh, or Gala apples.
|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||750 mL|
|4 cups||chicken or vegetable stock||1 L|
|1/2 cup||milk or cream||125 mL|
|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, until smooth.
Return puree to saucepan and add milk; re-heat, stirring often. Season with nutmeg, salt and pepper.