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Print this Recipe    Squash Apple

Herbed Butternut Squash-Apple Soup

1 1/2 quarts chicken stock
2 pounds butternut squash, peeled, seeded and cut into 2" pieces
2 Granny Smith apples, peeled, cored and cut into 2" pieces
1 onion, finely chopped
2 shallots, finely chopped
1 teaspoon fresh rosemary, finely chopped or 1/2 tsp. dried
2 teaspoons fresh thyme, finely chopped or 1 tsp. dried
1/2 cup 2% low-fat milk
1/2 teaspoon salt
1/4 teaspoon ground pepper, finely ground
1/2 cup sour cream

Heat chicken stock in 6-qt. enamel or stainless steel casserole
until simmering. Add squash, apples, onions, shallots and herbs.
Simmer, covered, for 30 minutes or until all vegetables are soft
and tender. Puree in food processor using the steel blade, or
blender. Return mixture to soup pan and add the 2% milk. Add salt
and pepper and simmer 5 minutes. Taste for seasoning. Ladle into
soup bowls. Garnish with spoonfuls of sour cream, and sprigs of
rosemary and thyme leaves. Serves 6-8.

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