Butternut-Apple Soup
2 tablespoons vegetable oil
1 small onion, chopped
2 medium-size Golden Delicious apples (about 3/4 pound), cored, peeled, and cut into 3/4-inch chunks
2 medium-size butternut squashes (about 1 3/4 pounds each), peeled, seeded, and cut into 3/4-inch chunks
One 14 1/2-ounce can vegetable broth
1 teaspoon salt
1/4 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
1/8 teaspoon coarsely ground black pepper
1 cup half-and-half or light cream
Fresh thyme sprigs for garnish
1. In 4-quart saucepan over medium heat, heat vegetable oil. Add onion and cook until tender, about 10 minutes. Stir in apples, squash, vegetable broth, salt, thyme, pepper, and 1 1/2 cups water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 to 25 minutes until squash is very tender, stirring frequently.
2. Spoon one-third of squash mixture into blender; cover (with center part of blender cover removed) and blend at low speed until very smooth. Pour mixture into bowl. Repeat with remaining squash mixture.
3. In same saucepan over medium heat, heat squash mixture and half-and-half, stirring occasionally, until heated through. Garnish each serving with fresh thyme.
Yield: 8 servings
Source: Good Housekeeping
Submitted by sooz
Soups & Sandwiches
RecipeBox Index
