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Maple Squash Winter Soup Recipe

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This recipe for Maple Squash Winter Soup, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Burgess
Added: Monday, February 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 each Butternut, buttercup or
-- acorn squash (or 1 bag of frozen squash)
1 tablespoon Oil
1 each Onion, chopped
1 t Ginger, grated
2 each Apples, peeled & chopped
2 1/2 c Vegetable stock
1/2 teaspoon Dried thyme leaves
Salt & pepper
2 tablespoon Parsley, chopped

Directions:
Directions:
Pierce squash in several places with sharp knife. Microwave at high
(100% power) for 3 minutes to soften peel. Peel and chop 3 cups
squash.
In medium saucepan, melt butter over medium heat. Add onion and
ginger. Cook until softened, about 5 minutes, stirring constantly.
Add chopped squash, apples, stock and thyme. Bring to boil, reduce
heat, cover and simmer until squash is tender, about 20 minutes.
Remove from heat and puree in batches in food processor or blender
until smooth. Season to taste with salt and pepper. Serve hot.
Garnish each serving with chopped parsley.
(Or cover and refrigerate until well chilled. Season to taste with
salt and pepper. Garnish with parsley.)

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Smells and tastes wonderful! I make this soup for Thanksgiving, garnished with real maple syrup. Tim likes sour cream as a garnish. Joey uses it as a gravy for his potatoes. :)

 

 

 

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