Author Notes
This is so yummy in a bread bowl with a green salad... Every time I make this it tastes better and better. —Shanti
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Ingredients
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1 cup
chopped onion
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1
celery stalk, chopped
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1
garlic clove, minced
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1 cup
unsweetened apple juice
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1 pound
butternut squash, peeled, seeded and cubed
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1
potato, diced
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3 cups
vegetable stock
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1
bay leaf
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1/2 teaspoon
dried thyme
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1/2 teaspoon
sea salt
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1/4 teaspoon
nutmeg
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2/3 cup
evaporated skimmed milk
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salt and pepper to taste
Directions
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Combine onion, celery, garlic and apple juice in a large soup pot. Cover and simmer for 10 minutes.
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Add squash, potato, stock, bay leaf, thyme, salt and nutmeg. Bring to a boil, cover, lower the heat and simmer for 20 to 25 minutes.
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Remove the soup pot from heat, squash and potatoes should be very soft. Working in batches, puree the soup with the evaporated skimmed milk in a blender or food processor. Reheat gently. Add salt and pepper.
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