Butternut Squash and Apple Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Antoinette Muto of Los Angeles, California, writes: My business partner and I own a company that makes costumes for the film industry. When we are involved in a huge project as we were with Minority Report and X2 we work very long days, and sometimes even on weekends. So I don't have much time to cook or even to go out for lunch or dinner. That's when my no-fiddling cooking style comes in handy. I cut corners when I can without sacrificing flavor. I prepare all-vegetarian meals, using the freshest ingredients from the farmers' market, and I really get a kick out of seeing people come over to my house and not miss the meat one bit. Ingredients:
2 tablespoons (1/4 stick) butter |
1 large onion, chopped |
1/2 teaspoon ground nutmeg |
4 1/4 pounds butternut squash, peeled, seeded, cut into 1-inch cubes |
4 1/4 cups (or more) vegetable broth |
1 gala apple, peeled, cored, diced |
1/2 cup apple juice |
light sour cream |
chopped fresh chives |
Directions:
1. Melt butter in large pot over medium-high heat. Add onion and nutmeg; sauté until onion begins to brown, about 5 minutes. Add squash, 4 1/4 cups broth, apple, and apple juice. Bring to boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper.
2. Bring soup to simmer, thinning with more broth if desired. Ladle soup into bowls. Garnish with sour cream and chives.
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