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Makes | |
Units | |
Ingredients
- 2 cups Chopped onion 500 mL 2 medium
- 1 Clove garlic minced
- 1 tsp Dried thyme 5 mL
- 4 cups Chopped peeled butternut squash 1 L
- 3 cups Chopped peeled Ontario apples (Empire McIntosh, Royal Gala) 750 mL
- 4 cups Chicken or vegetable stock 1 L
- 1/2 cup Milk or cream 125 mL
- pinch Nutmeg
- Salt and pepper to taste
Ingredients
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Instructions
- In large saucepan over medium heat, heat oil. Add onions and cook about 7 minutes or until softened, stirring occasionally. Stir in garlic and thyme; cook 1 minute. Stir in squash, apples and stock.
- Bring to boil, reduce heat and simmer for about 15 minutes or until squash is tender. Puree in small batches in blender or food processor.
- Return puree to saucepan and milk; re-heat. Season with nutmeg, salt and pepper.
Notes
To Make This Recipe Suitable For A Vegetarian Diet: |
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