Apple Squash soup....mmmm...scroll down to get the recipe!
Uncle Jim from Oto, IA came to visit and with him he brought a carload of veggies! I was sooo excited to get a share of the goods!
According to Uncle Jim...leeks and parsnips are the veggies from heaven :)
the goods: giant sweet potatoes, butternut and acorn squash, onions, leeks, parsnips, and fun gourds (decoration only)
I love a good produce section
Apple Squash Soup
I have always loved squash soup, but have not loved the heavy cream usually required to make it. This recipe is sooo easy, sooo delicious, and sooo good for you!
1 large onion, chopped
1/2 tsp diced sage
2 T Smart Balance butter
14 oz chicken broth about 1 can (I use Watkins powdered form)
3/4 c water
2 medium granny smith apples, peeled and finely chopped
12 oz cooked squash (about 2-3 cups)
1 tsp ground ginger
1/2 tsp sea salt
1/2 c fat free evaporated milk
Saute onions and sage with butter in saucepan, about 3 minutes or until tender.
Add broth, water, and apples. Bring to boil, reduce heat and simmer for 12 minutes. Add squash, ginger, and salt; return to boil. Reduce heat and simmer for 10 minutes. Cool until lukewarm. Process batches in blender or food processor until smooth. (I filled the blender about 1/4 full each time).
Return to pan and add evaporated milk
Heat through and serve!
garnished with apples
a yummy, nutritious root vegetable....and according to Uncle Jim...the veggie from heaven. It is in the same family as carrots and celery. A good alternative to potatoes in roasts or when making hashbrowns.
I prepared this batch as directed by Uncle Jim.
Chop parsnips, saute in butter (I used Smart Balance) until crisp and tender. Serve! I sprinkled a little sea salt and they tasted like fries!
Serve with ketchup if you wish.
Until next time...
look good, feel good, do good