Butternut Squash and Apple Soup
- Yield: 4 to 6 servings
"I have tried many butternut squash soup recipes and finally hit on a tasty version of my own! This is tasty and perfect for diabetic sufferers. The family loves it, especially served with Chinese rice noodles!"
- 2 medium-size butternut squash
- 2tablespoons melted butter
- 1teaspoon ground cinnamon
- 1/2teaspoon ground nutmeg
- 1/2teaspoon ground cardamom
- 2tablespoons olive oil
- 1/2cup chopped onion
- 1 Granny Smith apple, chopped
- 4cups chicken broth
- Salt and pepper to taste
- Preheat oven to 425 degrees. Cut squash in half, remove seeds and place in a baking dish. Combine butter, cinnamon, nutmeg and cardamom. Fill squash cavities with equal amounts of butter mixture. Cover with foil and bake for about 50 minutes, or until squash is soft. Remove from oven and allow to cool.
- While squash is cooling, saute onion and apple in olive oil until golden. Use a hand-held mixer or food processor to puree onion and apple. Scoop squash pulp into a 4-quart soup pot. Add pureed onion and apple and chicken broth. Mix well until soup is creamy. Season with salt and pepper. Heat until warm and serve.
Recipe by Olga Chew, Las Cruces, N.M.