Two fall favourites, apples and squash, team up in this creamy textured but light tasting soup.
Makes 12 servings.
For best results, use Ontario Empire, McIntosh, or Gala apples.
1 tbsp vegetable oil 15 mL
2 cups chopped onion (about 2 medium) 500 mL
1 clove garlic, minced 1
1 tsp dried thyme 5 mL
4 cups chopped peeled butternut squash 1 L
3 cups chopped peeled Ontario apples 750 mL
4 cups chicken or vegetable stock 1 L
1/2 cup milk or cream 125 mL
pinch nutmeg pinch
Salt and pepper, to taste
In large saucepan over medium heat, heat oil. Add onions and cook about 7 minutes or until softened, stirring occasionally. Stir in garlic and thyme; cook 1 minute. Stir in squash, apples and stock.
Bring to a boil, reduce heat and simmer for about 15 minutes or until squash is tender. Puree in small batches in blender or food processor, until smooth.
Return puree to saucepan and add milk; re-heat, stirring often. Season with nutmeg, salt and pepper.
Source: From the Ontario Apple Growers