Butternut Squash-Apple Soup

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Butternut Squash-Apple Soup."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/butternut-squash-apple-soup-recipe.htm>  20 November 2008.

Butternut Squash-Apple Soup Photo
Butternut Squash-Apple Soup
Yield: Makes 6 to 8 servings
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Ingredients:
3
packages (12 ounces each) frozen cooked winter squash, thawed and drained or about 4-1/2 cups mashed cooked butternut squash

2
cans (14-1/2 ounces each) chicken broth

1
medium Golden Delicious apple, peeled, cored and chopped

2
tablespoons minced onion

1
tablespoon packed brown sugar

1
teaspoon minced fresh sage or 1/2 teaspoon ground sage

1/4
teaspoon ground ginger

1/2
cup whipping cream or half-and-half



Preparation:
1.
Combine squash, broth, apple, onion, brown sugar, sage and ginger in slow cooker.

2.
Cover; cook on LOW about 6 hours or on HIGH about 3 hours or until squash is tender.

3.
Purée soup in food processor or blender. Stir in cream just before serving.


Tip: For thicker soup, use only 3 cups chicken broth.



This recipe appears in: Soups