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4 pounds butternut squash
4 teaspoons vegetable oil
1 red onion -- chopped
5 medium Granny Smith apples -- peeled and diced
1 cube vegetarian bouillon
1/2 teaspoon fresh ginger -- grated
1/4 teaspoon ground nutmeg
4 cups water
1 1/3 cups 1% low-fat milk
1 teaspoon salt
1 teaspoon ground white pepper
Preparation:
| 1. | Preheat oven to 400 degrees. With sharp knife, cut squash lengthwise in half. Scoop out and discard seeds and fibers. Place squash halves cut side up in shallow baking dish, cover tightly with foil and bake until tender, 45 to 50 minutes. Set aside to cool.
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| 2. | Meanwhile, in large saucepan, heat oil over medium-low heat. Add onion and cook, stirring occasionally, until golden, 8 to 10 minutes.
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| 3. | Add apples, bouillon cube, ginger, nutmeg and 4 cups water. Mix well. Increase heat to high and bring to a boil. Reduce heat to low, cover and simmer until apples are tender, about 10 minutes. Remove from heat.
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| 4. | Scoop out squash from shells -- you should have about 4 cups of flesh. In food processor, puree half of the squash with 1/2 cup milk until completely smooth. Transfer to medium bowl. Repeat with remaining squash and milk. Add to bowl.
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| 5. | Transfer half of apple mixture to food processor. Puree until completely smooth. Return to saucepan. Repeat with remaining apple mixture and add to saucepan along with squash puree. Mix well. Add a little milk if mixture seems too thick.
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| 6. | Return pureed soup to a simmer over low heat.
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| 7. | Cook, stirring occasionally, until flavors have blended and mixture is heated through, 5 to 10 minutes. Stir in salt and white pepper. |
Serves: 8
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