PastryWiz
Recipe Category:
A l m o n d s
A p p l e
B a n a n a
B e v e r a g e s
B l u e b e r r y
B r e a d
C a k e
C h e e s e c a k e
C h o c o l a t e
C o o k i e s
C o p y C a t
C o u p o n s
I c e c r e a m
L e m o n
L o w f a t
M u f f i n
P a s t a
P e a c h
P e t s
P i e s
P i n e a p p l e
P u d d i n g
P u m p k i n
S e a f o o d
S t r a w b e r r y
S u g a r f r e e
W e d d i n g
M O R E ...


Measurements
Recipe help


Shopping:
Magazines







Speedy Squash Soup
Serves 8

Frozen, pureed winter squash eliminates the time and toil involved in peeling, chopping, and cooking fresh squash yet still lends this soup unmistakable flavor and brilliant color. Apple and ginger add a sweet and zesty note

2 tablespoons butter
1 large onion, chopped
1/2 teaspoon dried sage
2 Granny Smith apples
1 14 1/2-ounce can chicken broth
3/4 cup water
1 12-ounce package frozen squash, thawed
2 teaspoons grated peeled fresh ginger
1/2 cup milk

In medium saucepan, melt butter over medium heat. Add onion and sage; cook 3 minutes to soften. Reserve 1/4 of one apple for garnish; peel, core, and finely chop remaining apple. Add to onion mixture with broth and water; heat to simmering. Cook mixture, covered, 12 minutes.

Add squash and ginger to apple mixture; simmer, uncovered, 10 minutes.

In two batches, puree soup mixture until smooth. Return to pan, stir in milk and reheat over low heat. (For a thinner soup, add a little more water or broth.) Ladle soup into serving bowls and garnish each with thin slices of reserved apple.

Copyright 2001 Washington Apple Commission. All rights reserved.

Yesterday's Recipe

print recipe - browse recipes

Home Wedding Cakes Cakes Job Board Cake Kits

Measurement Help & Conversions
Send mail to PastryWiz with questions or comments about this web site.
PastryWiz
TM Copyright

Great Cooking:
-Chile Pepper
-Cookbook Digest
-Diabetic Cooking
-Dessert Professional