Tuesday, November 14, 2006

Winter squash soup

Just the right amount of savory and sweet, with loads of vitamin A and beta carotene. Freezes and reheats well.

3 cups winter squash, peeled and cut into 1 inch pieces
1 small onion, chopped
2 stalks celery, chopped
1 tsp butter
1 apple, cored and cut into 1 inch pieces
2 cups chicken broth OR 2 cups water + 2 tsp chicken bouillon
1/2 tsp sage
1/4 tsp thyme
1/4 tsp rosemary

Saute squash, onion, and celery in butter for 10 minutes or until just softened. Add apple, broth and seasonings. Bring to a boil. Reduce heat and let simmer until apples are soft.

Using a stick blender, puree the mixture until smooth. Serve with cream on top.

Note: the original recipe called for 1/2 cup apple cider added with broth. The apple taste was good, but we both thought it was too sweet. Do what you want!

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