Acorn Squash and Apple Soup: The Best Acorn Squash and Apple Soup Recipe from Cook'n

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	Acorn Squash and Apple Soup

Serves: 6

6 servings (1 cup each)
Prep: 20 min
Bake: 1 hr
Cook: 35 min

Print this Recipe

   1 medium acorn or butternut squash (1 1/2 to 2 pounds)
   2 tablespoons butter or margarine
   1 medium yellow onion, sliced (1/2 cup)
   2 medium tart cooking apples (Granny Smith, Greening or Haralson), peeled and sliced
   1 teaspoon dried thyme leaves
   1/4 teaspoon dried basil leaves
   2 cans (14 1/2 ounces each) chicken broth (4 cups)
   1/2 cup half and half
   1 teaspoon ground nutmeg
   1/2 teaspoon salt
   1/4 teaspoon white or black pepper

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1. Heat oven to 350°. Cut squash in half; remove seeds and fibers. Place cut sides up in rectangular pan, 13 x 9 x 2 inches. Pour 1/4 inch water into pan. Bake uncovered about 40 minutes or until tender. Cool; remove pulp from rind and set aside.

2. Melt butter in heavy 3-quart saucepan over medium heat. Cook onion in butter 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in apples, thyme and basil. Cook 2 minutes, stirring constantly. Stir in broth. Heat to boiling; reduce heat. Simmer uncovered 30 minutes.

3. Remove 1 cup apples with slotted spoon; set aside. Place one third of the remaining apple mixture and squash in blender or food processor. Cover and blend on medium speed about 1 minute or until smooth; pour into bowl. Continue to blend in small batches until all soup is pureed.

4. Return blended mixture and 1 cup reserved apples to saucepan. Stir in half-and-half, nutmeg, salt and pepper; heat through.

Mary W. shares her Recipe "I found ways to make meals a time of enjoyment. Candles, music, a glass of wine and good company do wonders for the appetite. Great recipes, such as this soup, also boost my spirit."

A NOTE from DR. GHOSH
Fruits and vegetables are important sources of fiber, vitamins and minerals. Hundreds of studies have shown there may be a
protective effect against certain types of cancers when plant foods, such as fruits and vegetables, are consumed in quantity.

NUTRITION FACTS: High in potassium
1 Serving: Calories 155 (Calories from Fat 65); Fat 7g (Saturated 4g); Cholesterol 15mg; Sodium 910mg; Potassium 560mg; Carbohydrate 20g (Dietary Fiber 2g); Protein 5g % DAILY VALUE: Vitamin A 10%; Vitamin C 8%; Calcium 6%; Iron 6%; Folic Acid 4%; Magnesium 8% DIET EXCHANGES: 2 Vegetable, 1/2 Fruit, 1 1/2 Fat

Helpful For These Side Effects: (n), (m)

From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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