Butternut-Apple Soup (4 PTS)

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Onion - chopped (small)
2 tablespoons	30ml	Butternut squash - peeled, seeded, and (medium) cut into 3/4" chunks (about 1 3/4 lb ea)
12 oz	340g	Apples, Golden Delicious - peeled, cored, and cut into 3/4" chunks
14 1/2 oz	411g	Vegetable broth
1 tablespoon	15ml	Thyme leaves, fresh
		OR
1/4 teaspoon	1.3ml	Thyme, dried
1 1/2 cups	355ml	Water
1 teaspoon	5ml	Salt
1/8 teaspoon	0.6ml	Coarsely ground black pepper
1 cup	237ml	Half and half or light cream

Recipe Instructions

1. In 4 quart saucepan, heat oil over medium heat. Add onion and cook,

stirring occasionally, until tender, about 10 minutes. Stir in squash,

apples, broth, water, thyme, salt and pepper. Heat to boiling over high

heat. Reduce heat to low; cover and simmer,stirring frequently, until

squash is very tender, 20 to 25 minutes.

2. Spoon one-third of squash mixture into blender, cover, with center

part of blender cover removed to let steam escape, and puree until smooth.

Pour mixture into bowl. Repeat with remaining squash mixture.

3. In the same saucepan, coko squash mixture and half and half, over

medium heat, stirring occasionally, until heated through.

Yield: about 9 cups or 8 first course servings

Per serving: 211.7 cals, 4.2g protein; 34.6g carb; 8.1g total fat (3.3g

sat fat); 12mg chol; 627mg sodium; 4.6g fiber

MC Formatted by Mary [[email protected]]

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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