Saturday, December 6, 2008

Recipe: Squash and Apple Soup

Makes 5 cups • Serves 4 to 6

2 teaspoons vegetable oil

1 1/2 cups peeled, chopped apples

3/4 cup chopped onion

1/4 teaspoon ground ginger

1/8 teaspoon ground nutmeg

2 cups vegetable broth

1 cup water

2 cups peeled, cubed butternut or buttercup squash

1/8 teaspoon salt, or to taste

1/8 teaspoon ground red pepper

1. In a 3-quart saucepan, heat the oil over medium-high heat. Add the apples and onion; cook, stirring, until softened, about 4 minutes. Stir in the ginger and nutmeg until absorbed. Add the broth and water; bring to a boil. Add the squash and return to a boil. Reduce heat and simmer, uncovered, 30 minutes or until vegetables are tender.

2. Place half of the soup in a blender or food processor. Cover and puree until smooth. Repeat with remaining soup, salt, and red pepper. Return soup to pot and reheat if necessary.

Variation: For a richer, creamier soup, add 1/2 cup half and-half after you’ve pureed the soup.

Credit: 100 Best Vegetarian Recipes by Carol Gelles (Wiley 2008)


Sarah said...

I have all these things- do you think I could substitute pumpkin? Seems like I could.... This will be a this-week meal!

ruthie said...

i added sweet potatoes. it was delish:) talk about a perfect snowy night dinner....