Apple and Squash Soup

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Apple and Squash Soup

 

1 tbsp Vegetable oil

2 cups Copped onion

1 Clove garlic, minced

1 tsp Dried thyme

4 cups Chopped peeled butternut squash

3 cups Chopped peeled Ontario apples (Empire, McIntosh, Royal Gala)

4 cups vegetable stock

1/2 cup Milk or cream

pinch Nutmeg

Salt and pepper to taste

 

In large saucepan over medium heat, heat oil. Add onions and cook about 7

minutes or until softened, stirring occasionally. Stir in garlic and thyme; cook

1 minute. Stir in squash, apples and stock.

 

Bring to boil, reduce heat and simmer for about 15 minutes or until squash is

tender. Puree in small batches in blender or food processor.

 

Return puree to saucepan and milk; re-heat. Season with nutmeg, salt and pepper.

 

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