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Harvest Soup - Butternut Squash Soup
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Squash, apple & sweet potato make this rich orange tangy soup a hit!

Susan Holden

Serves/Makes:6 servings

  • splash of oil for saute
  • 1 small to medium onion, finely diced
  • 1 (or more to taste) garlic clove, finely diced or crushed
  • 1 medium sized butternut squash, peeled and cubed
  • 1 large apple, peeled and cubed
  • 1 sweet potato, peeled and cubed
  • 3/4 cup (175 ml) apple juice
  • 1 cup (225 ml) chicken stock
  • 1/4 cup (60 ml) white wine (optional)
  • 1/2 tsp (2 ml) nutmeg
  • 1/2 tsp (2 ml) salt & white pepper
  • Lightly saute garlic and onion.
  • Add squash and sweet potato, cook for 5 minutes or so.
  • Add apple chunks, cook for a few more minutes.
  • Add juice, stock, and wine, and bring to a boil.
  • Add nutmeg, salt and pepper.
  • Cook for 30 minutes until all ingredients are tender.
  • In a food processor or blender, puree all ingredients until creamy.
  • Garnish bowl with a blob of sour cream in center and a sprig of parsley.
If using a low fat stock, this soup is fat free, yet it has a rich creamy consistency that will fool all your dinner guest!

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