butternut squash and apple soup

  • Currently 4/5
check out Ina Garten's which utilizes a lot of onions to compensate for no broth.
1 tbsp vegetable oil
1 large onion, chopped
1 tbsp butter
4 garlic cloves, minced
2 tsp fresh sage, chopped (1 tsp dried)
1/2 tsp fresh rosemary, chopped (1/4 tsp dried)
2 tsp fresh thyme, chopped (1 tsp dried)
1 tart green apple peeled, cored and chopped
2 lb butternut squash, peeled, de-seeded and cut into 1/2-inch cubes
2-3 cups of vegetable broth or water
1. add oil to a large sauté pan and set to medium-high heat. add onion as soon as it becomes hot and wisps of smoke rise and sauté until translucent. sprinkle a little salt.
2. melt butter; add garlic, sage, rosemary and thyme and cook until mixture becomes fragrant, about 30 seconds.
3. add apple and squash and cook until squash starts to become tender. sprinkle a bit of salt to help bring out moisture.
4. add broth and bring to a boil. simmer about 10 minutes. puree if you desire.
possibly incorporate in some cream or milk for a richer flavor.
Meal   LunchDish   Soup
Main Ingredient   VegetablesPrep Time   15 to 30 minutes
Cooking Time   15 to 30 minutes 
Features   Low-Fat, Low-Sodium, Vegetarian

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