Apple and Squash Soup
1 tbsp vegetable oil
2 cups chopped onion
2 cloves garlic, minced
1 tsp dried thyme
4 cups chopped peeled butternut squash
3 cups chopped peeled apples
4 cups chicken stock
½ cup milk
Pinch of nutmeg
Salt & pepper to taste
In a large saucepan, over medium heat, heat oil. Add onions and cook about 7 minutes, until softened, stirring occasionally. Stir in garlic and thyme, cook 1 minute. Stir in squash, apples and stock. Bring to a boil, reduce heat and simmer for about 15 minutes or until squash is tender. Puree in small batches in food processor. Return to saucepan and add milk. Reheat. Season with nutmeg, salt and pepper.
Per one-cup serving: 11 g carbohydrates
Thanks Nads,I just came here to look for your soup recipe !
Thanks, Nads, this looks delicious! I just went apple picking on Sunday and came home with 14 lbs of apples and a butternut squash. This recipe will be perfect for me and since the weather has been cold, soup is just the ticket!
Nads, Thanks again for the recipe. I tried it this weekend and it was delicious!!!
good to hear!
I just tried a similar recipe last night that used a can (14oz) of coconut milk instead of the 1/2 cup of cow's milk. It added really nice flavour to the soup -- definitely worth trying if you're looking to change it up a bit