Meatless Monday #5 Squash and Apple Soup 1 ½ lb. butternut squash (pumpkin can be substituted) 4 apples (McIntosh or other tart variety) 1 medium sized onion 2 slices of bread 1 ½ quarts vegetable or chicken stock ¼ tsp. marjoram ½ tsp rosemary ¼ tsp. black pepper Salt and pepper to taste 1-2 cups sour cream (yogurt can be substituted) Peel, seed and dice squash, peel core and dice apples. Chop onion, tear bread into small pieces. Combine all ingredients except the sour cream. Bring to a boil, then simmer 45 minutes. Remove from heat and let cool. Blend in the blender to desired consistency. Before serving, stir in sour cream and reheat (but do not boil). Serves 4-6.
Posted on: Mon, 05 Aug 2013 13:43:10 +0000
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