Side Pannel
Pureed Apple-Squash Soup
Pureed Apple-Squash Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 1 lg Or
- About 4 Lbs. Total Weight
- 3 c Chicken Broth Or Bullion,
- Homemade
- Canned, Or Made From Cubes
- Or
- Powder, More If Needed
- 1/4 c Pareve Margarine
- 1 lg Onion -- diced
- 4 md Tart Apples,peeled -- cored
- Diced
- Salt To Taste
- 2 sm Butternut Or 3 Acorn Squash
Directions
Peel squash: cut into large chunks, removing and discarding all seeds and
fibers. Put broth into large saucepan or soup pot and add the squash
pieces. Bring to a boil over high heat; then lower heat, cover. and simmer
20 to 25 minutes, or until squash is very tender. Meanwhile, melt the
margarine in a large skillet or saucepan over medium-high heat; then saute
the onion until it is tender but not browned. Add the apples and saute
until they are tender. In batches, using a blender or food processor,
(fitted with the steel blade), process the apples, onion and cooked squash
with just enough of the squash broth so the mixture can be easily pureed.
(Reserve the remaining broth.)
Stir the pureed mixture back into the pot containing the reserved broth. If
the soup is too thick, stir in additional broth as desired. (The soup may
be made ahead to this point.) Shortly before serving, reheat the soup,
stirring often. Season with salt, if desired.
fibers. Put broth into large saucepan or soup pot and add the squash
pieces. Bring to a boil over high heat; then lower heat, cover. and simmer
20 to 25 minutes, or until squash is very tender. Meanwhile, melt the
margarine in a large skillet or saucepan over medium-high heat; then saute
the onion until it is tender but not browned. Add the apples and saute
until they are tender. In batches, using a blender or food processor,
(fitted with the steel blade), process the apples, onion and cooked squash
with just enough of the squash broth so the mixture can be easily pureed.
(Reserve the remaining broth.)
Stir the pureed mixture back into the pot containing the reserved broth. If
the soup is too thick, stir in additional broth as desired. (The soup may
be made ahead to this point.) Shortly before serving, reheat the soup,
stirring often. Season with salt, if desired.
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