Description:

Acorn squash and apple soup

Source:

HS

Serves/Makes:4 or more servings

Ingredients

• 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

Preparation

• 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.

Comments

Easy and delicious.