"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Squash Apple Soup Recipe

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This recipe for Squash Apple Soup, by , is from Tea Room Fare, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, October 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 teaspoons butter
1 onion, chopped
1 pound butternut or acorn squash, peeled and chopped
2 tart apples, chopped
1 large potato, peeled and chopped
1 tablespoon ginger powder
1 pinch white pepper
1 teaspoon nutmeg
3 cups chicken broth
1/2 cup apple cider
2 tablespoons packed brown sugar
1/2 cup sour cream
finely chopped toasted pecans

Directions:
Directions:
In a large pot melt butter over medium heat, cook onion until softened. Add squash, apples, potato, ginger and pepper. Stir in water. Reduce heat to low and simmer 12-15 minutes until potatoes are tender. Puree soup, in bathes, in a blender until smooth. return to pan. Stir in cider and brown sugar. Heat to boiling. Garnish with sour cream and pecans.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
You may find it easier to bake or microwave the squash and scoop it out of the shell rather than to peel and chop. You can substitute plain yogurt for the sour cream.

 

 

 

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