Categories: Soup
Ingredients
- 1 butternut, buttercup or acorn squash
- 1 Tbsp oil
- 1 onion, chopped
- 1 tsp ginger, grated
- 2 apples, peeled and chopped
- 2-1/2 cups veg. or chicken stock
- 1/2 tsp thyme
- Pinch cinnamon
- S&P
- 2 tsp parsley, chopped
Directions
-
Pierce squash in several places with sharp knife and microwave at high for 3 minutes to soften peel.
-
Peel and chop 3 cups of squash.
-
In saucepan, melt butter over medium heat.
-
Add onion and ginger and cook until softened, about 5 minutes, stirring constantly.
-
Add chopped squash, apples, stock and thyme and 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 S&P to taste.
-
Serve hot and garnish with parsley.