Monday, January 30, 2012
1 Tbsp olive oil
1/2 cup chopped carrot
1/2 cup chopped celery
1/3 cup chopped onion
1 1/2 lbs. butternut squash, seeded and cut into 1-inch cubes (about 3 1/2 cups)
2 medium apples, cored and cut into 1/2-inch pieces
4 cups low-sodium chicken broth
Ground black pepper to taste
1. In a big pot, heat oil on medium. Add carrots, celery, and onions. Cook, stirring occasionally, for 8 to 10 minutes or until tender and starting to brown. Add squash, apples, and broth. Bring to a boil. Reduce heat. Simmer, uncovered, for 20 minutes or until squash is tender. Cool slightly.
2. Puree soup, in two batches if needed, in a blender or food processor. Add pepper and croutons. Makes about 6 cups.
Notes: We had this in October and, as with a few of the other recipes I've posted in the last couple of days, I don't really remember my initial impressions on it. I seem to recall thinking it was okay. Brittany tells me that after having the leftovers a couple of times she was ready to be done with it. For a similar soup that I think is better see the Pumpkin Soup post (the pictures don't give it justice). Source: October 2011 Parents Magazine, page 74.