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  • Apple Squash Soup

    1 vote
    Apple Squash Soup
    Prep time:
    Cook time:
    Servings: 8
    by Kathy Armstrong
    8 recipes
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    Apples and Juice add an extra sweetness to the squash. The aromatic spices of ginger and mace partner well with the apples and the butternut squash. Always a favorite of the family at thanksgiving.

    Ingredients

    • 4 tbs unsalted butter
    • 3 c chopped onion
    • 1 tsp ground ginger
    • 1/2tsp ground mace
    • 3 medium sized butternut squash (about 4 lbs) (Roast ahead of time in the oven so you can remove from skins easily. Leave seeds in for moisture until you are ready to remove from the skins, it keeps the squash moist)
    • 3 granny smith apples peeled cored and diced
    • 5 c chicken or vegetable broth ( like both combined)
    • 2 c apple juice
    • Salt and freshly ground pepper to taste
    • 2 tbs chopped flat leaf parsley or finesly snipped fresh chives for garnish.

    Directions

    1. Melt butter over low heat
    2. Add the onions, ginger and mace; cook covered stirring occassionally until the onions are tender about 15 minutes
    3. Add the squash, apples and the broth; bring to a boil.
    4. Reduce heat and simmer partially covered, until the apples are as soft as the squash.
    5. Strain the soup, reserving the broth.
    6. Puree the vegetables in the food processor, in bathces adding about 1 c of the broth per batch.
    7. Return the pureed soup to the pot along with the apple juice and the remaining broth. Season with Salt and Pepper.
    8. Serve hot, sprinkled with parsely or chives.

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