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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 7 |
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Here is a great first course! Rich, creamy squash soup with a hint of apple is truly special and worthy of being on your holiday menu. â Holly Wilhelm, Sioux Falls, South Dakota Ingredients:
3 celery ribs, chopped |
1 large apple, peeled and chopped |
1 small onion, chopped |
1 tablespoon olive oil |
1 tablespoon butter |
1 garlic clove, minced |
1/2 teaspoon poultry seasoning |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 cans (14-1/2 ounces each) chicken broth, divided |
2 packages (12 ounces each) frozen cooked winter squash, thawed |
salad croutons and grated parmesan cheese, optional |
Directions:
1. In a large saucepan, saute the celery, apple and onion in oil and butter until tender. Stir in the garlic, poultry seasoning, salt and pepper; cook 1 minute longer.
2. In a blender, combine 1 cup broth and the vegetable mixture; cover and process until smooth. Return to the pan; add squash and remaining broth. Heat through. Serve with croutons and cheese if desired. Yield: 7 servings.
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