Squash Soup

Name: Squash Soup
Ingredients: 1/2 cup (125 ml) chopped onion; 1/3 cup (80 ml) sliced carrot; 1-3/4 cups (425 ml) apple cider or juice; 1 tsp (5 ml). instant chicken bouillon; 1 tsp (5 ml). lemon juice; 1/4 tsp (1 ml). ground ginger; 1/4 tsp (1 ml). white pepper; 2 cups (475 ml) cooked acorn squash; 1 cup (225 ml) milk or light cream

9 ingredients

10 steps

Ingredients

1/2 cup (125 ml) chopped onion
1/3 cup (80 ml) sliced carrot
1-3/4 cups (425 ml) apple cider or juice
1 tsp (5 ml). instant chicken bouillon
1 tsp (5 ml). lemon juice
1/4 tsp (1 ml). ground ginger
1/4 tsp (1 ml). white pepper
2 cups (475 ml) cooked acorn squash
1 cup (225 ml) milk or light cream

Directions

1

Boil squash.
2

Simmer for 20-25 minutes until tender.
3

In large saucepan cook onion and carrot in cider, covered, for about 12 minutes until tender.
4

Do not drain.
5

Add bouillon, lemon juice, ginger, and pepper.
6

Transfer to blender/food processor.
7

Add mashed squash and blend until smooth.
8

Return squash mixture to pan and add milk or cream.
9

Bring mix to boil stirring constantly.
10

Reduce heat, cover, simmer 5-10 minutes, until blended, stirring once or twice.