APPLE SQUASH SOUP

APPLE SQUASH SOUP image

Yield 8

Number Of Ingredients 10

4 tablespoons unsalted butter
3 cups chopped onions
1 teaspoon ground ginger
1/2 teaspoon ground mace
3 medium-sized butternut squash (about 4 pounds), peeled, seeded, and diced (1/2 inch)
3 Granny Smith apples, peeled, cored, adn diced (1/2 inch)
5 cups vegetable broth
2 cups apple juice
salt and freshly ground pepper
2 tablespoons chopped flat-leaf parsley or finely snipped chives, for garnish

Steps:

1. Melt butter over low heat. Add onions, ginger, and mace; cook, covered, stirring occasionally until the onions are tender, about 15 min. Add squash , apples, and broth; bring to a boil. Reduce heat and simmer, partially covered, until squash is tender about 25 min. 2. Strain the soup, reserving the broth. Puree the vegetables in a food processor, in batches, adding 1 cup of broth per batch. 3. Return the pureed soup to the pot along with the apple juice and the remaining broth. Season with salt and pepper. Serve hot, sprinkled with parsley and chives.