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Squash Soup
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Acorn squash and apple soup


Serves/Makes:4 or more servings

  • 1/2 cup (125 ml) chopped onion
  • 1/3 cup (80 ml) sliced carrot
  • 1-3/4 cups (425 ml) apple cider or juice
  • 1 tsp (5 ml). instant chicken bouillon
  • 1 tsp (5 ml). lemon juice
  • 1/4 tsp (1 ml). ground ginger
  • 1/4 tsp (1 ml). white pepper
  • 2 cups (475 ml) cooked acorn squash
  • 1 cup (225 ml) milk or light cream
  • Boil squash.
  • Simmer for 20-25 minutes until tender.
  • In large saucepan cook onion and carrot in cider, covered, for about 12 minutes until tender.
  • Do not drain.
  • Add bouillon, lemon juice, ginger, and pepper.
  • Transfer to blender/food processor.
  • Add mashed squash and blend until smooth.
  • Return squash mixture to pan and add milk or cream.
  • Bring mix to boil stirring constantly.
  • Reduce heat, cover, simmer 5-10 minutes, until blended, stirring once or twice.
Easy and delicious.

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