jennielynn1970
11-05-2011, 05:15 AM
Per Karen's Request on FaceBook, here is the recipe. It sounds funny, but is totally delicious!!!
Apple and Butternut Squash Soup
3-4lbs butternut squash
6 apples, peeled and diced (Macintosh work best, or another that breaks down easily)
1 large onion, diced
2 Tbsp veg. oil
6 cups chicken broth
1-2 Tbsp cinnamon
1/2 - 1 tsp allspice
1 tsp white pepper
1/3 to 1/2 c. maple syrup
1 tsp salt
3/4 c. heavy cream
Prick squash with a fork all over, then wrap in plastic
wrap and microwave about 5-6 minutes to get skin
tender enough to take skin off with a knife. Cut up
squash into small pieces, and take out the seeds and
nuke until very soft.
In a large pot, heat oil. Add onions and cook till
transparent. Add apples and cook until soft. Add
squash and chicken broth. Bring to a boil, reduce heat
and simmer for 45 minutes. Add spices and adjust
seasonings with maple syrup and salt. Cool completely.
Puree in an emulsion blender or a large food processor, adding
the heavy cream to give a silky smooth consistency.
**I was told that tofu can be substituted for the cream. Never tried it, but they say that it gets just as creamy in soups, but has less fat and calories.
Apple and Butternut Squash Soup
3-4lbs butternut squash
6 apples, peeled and diced (Macintosh work best, or another that breaks down easily)
1 large onion, diced
2 Tbsp veg. oil
6 cups chicken broth
1-2 Tbsp cinnamon
1/2 - 1 tsp allspice
1 tsp white pepper
1/3 to 1/2 c. maple syrup
1 tsp salt
3/4 c. heavy cream
Prick squash with a fork all over, then wrap in plastic
wrap and microwave about 5-6 minutes to get skin
tender enough to take skin off with a knife. Cut up
squash into small pieces, and take out the seeds and
nuke until very soft.
In a large pot, heat oil. Add onions and cook till
transparent. Add apples and cook until soft. Add
squash and chicken broth. Bring to a boil, reduce heat
and simmer for 45 minutes. Add spices and adjust
seasonings with maple syrup and salt. Cool completely.
Puree in an emulsion blender or a large food processor, adding
the heavy cream to give a silky smooth consistency.
**I was told that tofu can be substituted for the cream. Never tried it, but they say that it gets just as creamy in soups, but has less fat and calories.