Apple and squash soup Ingrédients: 1 squash (Butternut or Hubbard) 3 tablespoons () olive oil or butter 1 cups (125ml) chunky chopped onions 2 carrots peeled and cut chunky 2 cups (500 ml) apple (Cortland) peeled, seeded and chopped 6 cups (750 ml) vegetable broth, or ½ chicken broth ½ unsweet apple juice 1 cup (250 ml) milk Ground cinnamon (to your taste) salt and pepper(to your taste) Préparation: In a pan, heat oil (or butter) on medium heat and fry onions until transparent texture. Add carrots, apple and squash cut in pieces (chunky), mix well. Pour the broth, season and cook 30 min. or until it's all tender. Let it cool off a little and with a straining spoon remove the solid ingredients from the pan. Mash the solid ingredients removed in the blender or mixer. Put the mashed ingredients back in the pan. Mix it well with the broth. Add the milk or cream. Verify the seasoning and warm it up slowly (low heat). Back to recipes Copyright © 2004 Potager Mont-Rouge. All rights reserved.