This sweet, aromatic soup isn’t complicated, but it takes more time that you’ve probably got on a weeknight. Try preparing on a Sunday night, then serving as Monday’s
dinner and using leftovers as a side dish later in the week. Packaged, pre-cut squash pieces save time, but will likely add to the cost – as will organic produce.
Seven 1-cup servings
- 1 tablespoon vegetable oil
- 1/3 cup chopped onion
- 1 lb. peeled and cut squash (can buy prepackaged in produce section) or 2 lbs. whole butternut squash, peeled and cut into 1-inch pieces
- 2 medium Fuji apples, peeled, cored, and coarsely chopped
- 1 (14 oz.) can low-sodium vegetable broth
- 1 cup water
- 1 teaspoon fresh thyme or 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 cup milk
In large saucepan, heat oil over medium heat.
Add onion and cook until tender and golden, about 10 minutes.
Stir in squash, apples, broth, water, thyme, salt, and pepper. Heat over high heat until boiling.
Reduce heat, cover, and simmer, stirring often until squash and apples are tender, 10-15 minutes. (If not using prepackaged squash, you’ll need to increase cooking time by 15-20 minutes.)
Spoon 1/3 of squash mixture into blender or food processor and puree until smooth. Be careful: Mixture is hot and steam can burn when processing.
Pour puree into bowl and continue processing remainder of squash mixture. (Soup can be prepared to this point and refrigerated overnight.)
When ready to eat, return puree to saucepan and stir in milk. Heat through over medium heat until hot. (Try serving at room temperature for younger kids.)
Recipes reprinted with permisison from Petit Appetit: Eat, Drink, and Be Merry: Easy, Organic Snacks, Beverages, and Party Foods for Kids of All Ages by Lisa Barnes (published March 3, 2009, by Perigee Trade Paperbacks, part of the Penguin Group). Buy a copy here.