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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 9 |
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What a delicious Fall soup this is - fantastic for Thanksgiving!! Ingredients:
1 tablespoon crisco canola oil or 1 tablespoon vegetable oil |
1 onion, chopped |
1 garlic clove, chopped |
3 lbs butternut squash, peeled and diced (about 8 cups) |
1 sweet potato, peeled and diced (about 1 lb.) |
2 apples, peeled and cored and diced |
4 cups chicken or 4 cups vegetable stock |
1 tablespoon fresh thyme, chopped or 1 tsp.dried thyme |
1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary |
1 teaspoon salt |
1/4 teaspoon pepper |
3/4 cup carnation evaporated milk (regular or 2%) |
Directions:
1. Heat oil over medium heat in a stock pot or a large pot. Add onions and garlic and cook gently 2-3 minutes or until soft and fragrant.
2. Add squash, sweet potato and apples. Stir to combine. Add next 5 ingredients. Bring to boil. Reduce heat, cover and simmer for 30 minutes or until squash is very tender.
3. Purée soup. Return to low heat for 5 minutes to warm soup. Stir in evaporated milk. Taste and adjust seasoning if necessary.
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