The Unicorn cooks brings you a vegetable soup recipe that’s prefect soup for weight reduction. Nothing can match a pureed vegetable and cream soup for texture and this subtly candy mixture of squash and apples simply proves the purpose.
2 tablespoons vegetable oil
1 small onion, chopped
2 medium butternut squash (1 3⁄4 kilos every), peeled, seeded, and lower into
3/4-inch items ⁄4 pound Golden Scrumptious apples (2 medium), peeled, cored, and coarsely chopped
1 can ( 1⁄ 2 ounces) vegetable broth or 1 1⁄2 cups water
1 teaspoon freshly chopped recent thyme or 1/4 teaspoon dried thyme
1 teaspoon salt
1⁄8 teaspoon coarsely floor black pepper
1 cup half-and-half or mild cream
Instructions:
1. In 4-quart saucepan, warmth oil over medium warmth.
Add onion and cook dinner till tender and golden, about 10
minutes. Stir in squash, apples, broth, water, thyme,
salt, and pepper; warmth to boiling over excessive warmth. Scale back
warmth to low; cowl and simmer, stirring usually, till
squash may be very tender, 20 to 25 minutes.
2. Spoon one-third of squash combination into blender;
cowl, with middle a part of cowl eliminated to let steam
escape, and puree till clean. Pour puree into bowl.
Repeat with remaining combination.
3. Return puree to saucepan; stir in half-and-half.
Warmth by over medium warmth, stirring often
(don’t boil). Makes about 9 cups or 8 first-course
servings.
