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By: G G.
| Description: | ||
| Time: | 1 hr (10 min to prepare, 50 min to cook) | |
| Meal type: | Soup | |
| Ethnicity: | ||
| Number of Servings: | 6 | |
| Ingredients: | ||
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1 teaspoon mild olive oil 0.5 cups chopped onion 3 each cloves garlic, crushed 2 teaspoon chopped fresh ginger 0.5 each lbs (6 cups) peeled raw butternut or other winter squash 0.5 each lb (1 cup) new potatoes, peeled and chopped 1 cup unsweetened 100% apple juice 3 cups water 0.5 cup skim milk 0.5 teaspoon salt 0.5 cup chopped Granny Smith apple 2 tablespoon chopped parsley |
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| Directions: | ||
| Heat the oil in a high-sided skillet or large saucepan on medium high. Sauté the onions 3 minutes or until tender. Add the garlic and ginger and cook 1 minute longer. Add the squash, potatoes, 100% apple juice, and water or broth. Bring to a boil. Reduce the heat and simmer 35 to 40 minutes or until very soft. Puree in a blender or processor, in batches, until smooth. Pour back into the pan and stir in the milk and salt. Reheat and serve topped with chopped apple and parsley. | ||
| Notes: | ||
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