1 butternut, buttercup or acorn squash
1 tablespoon oil
1 onion, chopped
1 teaspoon grated ginger root
2 apples, peeled and chopped
2 1/2 cups vegetable stock
1/2 teaspoon dried thyme leaves
salt and pepper
2 tablespoons chopped parsley
Servings: 4
1. Pierce squash in several places with sharp knife. Microwave at high (100% power) for 3 minutes to soften peel. Peel and chop 3 cups squash.
2. In medium saucepan, melt butter over medium heat. Add onion and ginger. Cook until softened, about 5 minutes, stirring constantly. Add chopped squash, apples, stock and thyme. Bring to boil, reduce heat, cover and simmer until squash is tender, about 20 minutes.
3. Remove from heat and puree in batches in food processor or blender until smooth.
4. Season to taste with salt and pepper. Serve hot.
5. Garnish each serving with chopped parsley or cover and refrigerate until well chilled. Season to taste with salt and pepper. Garnish with parsley.
1 tablespoon oil
1 onion, chopped
1 teaspoon grated ginger root
2 apples, peeled and chopped
2 1/2 cups vegetable stock
1/2 teaspoon dried thyme leaves
salt and pepper
2 tablespoons chopped parsley
Servings: 4
1. Pierce squash in several places with sharp knife. Microwave at high (100% power) for 3 minutes to soften peel. Peel and chop 3 cups squash.
2. In medium saucepan, melt butter over medium heat. Add onion and ginger. Cook until softened, about 5 minutes, stirring constantly. Add chopped squash, apples, stock and thyme. Bring to boil, reduce heat, cover and simmer until squash is tender, about 20 minutes.
3. Remove from heat and puree in batches in food processor or blender until smooth.
4. Season to taste with salt and pepper. Serve hot.
5. Garnish each serving with chopped parsley or cover and refrigerate until well chilled. Season to taste with salt and pepper. Garnish with parsley.