Description:

Squash, apple & sweet potato make this rich orange tangy soup a hit!

Source:

Susan Holden

Serves/Makes:6 servings

Ingredients

• 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

Preparation

• 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.

Comments

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!