From Sandi's Recipe File - Squash Apple Soup

Presents

"Squash Apple Soup"

Recipe Source:
February 2000 Issue
Reader's Digest

Serving Size: Makes 4 servings

Amount Ingredient

1 tablespoon olive oil

1 small onion, halved and thinly sliced

3 cloves garlic, crushed and peeled

1 tablespoon minced fresh ginger

1 pickled jalapeno, finely chopped

1 1/2 pounds butternut squash, peeled, seeded and thinly sliced

2 teaspoons sugar

1 pound McIntosh apples, peeled and thinly sliced

1 pound Granny Smith apples, peeled and thinly sliced

1 1/2 teaspoons chili powder

1/2 teaspoon salt

1/4 teaspoon dried thyme

1 1/2 cups chicken broth

Preparation Instructions:

In a Dutch oven, heat the oil over moderate heat. Add the onion, garlic, ginger, and jalapeno, and saute for 5 minutes or until the onion is soft.
Add the squash, sprinkle with the sugar, and saute for 5 minutes or until the squash is crisp tender.
Add the apples, chili powder, salt, and thyme, stirring to coat. Add the broth and 1 1/2 cups water, and bring to a boil. Reduce to a simmer, partially cover, and cook for 30 minutes or until the squash is very tender. Transfer to a food processor and puree. If necessary, gently reheat. Serves 4.

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