Tuesday, November 2, 2010

Spiced Apple-Squash Soup

This is a fabulous recipe!  I love the combination of squash &apples.  When I made this recipe, I used fat free half and half cream instead of the whipping cream, and added about 1/3 cup.

I also did it on top of the stove instead of in the slow cooker. 

Actually, I first cooked the squash in the microwave, as I always do.  Poke holes in it (so it doesn't explode!) and cook for about 12 - 15 minutes, then longer if needed. (A knife should slip easily into the skin if done). Cut in half to cool several minutes, then scoop out the seeds and the meat should come off the skin easily.

I cooked the apple and onion together - then finished it off by adding the rest of the ingredients. Use either an immersion blender or your food processor (be careful the heat doesn't blow the lid off!) to make it smooth. 

I just LOVE that touch of nutmeg that makes an awesome flavor combination with the other ingredients.

2 c. peeled & cubed butternut squash 
              1/2 lg. apple, peeled, chopped (about 3/4 cup)
1/4 c.apple juice
1 c. chicken broth 
couple dashes of salt
1/8 tsp. ground cinnamon
Pinch ground nutmeg
Pinch ground ginger
1/3 c. (fat free) half and half 
(or whipping cream, not whipped)

                         1 tsp. chopped fresh parsley, optional

  • Spray 1 1/2- to 3-quart slow cooker with cooking spray. In cooker, mix all ingredients except whipping cream and parsley.Cover; cook on Low heat setting 7 to 8 hours.
  • Blend soup in cooker with immersion blender, or blend in batches in blender container on low speed and return to cooker. Stir in half and half. Sprinkle each serving with parsley.