So easy, quick and delicious! Deuce said it's his favorite soup, that I make! It's from Moosewood Low Fat Cookbook.
New England Squash Soup
1 cup diced onions
1 celery stalk, chopped
1 garlic clove, minced or pressed
1 cup unsweetened apple juice
1 butternut squash (about 1 pound), peeled, seeded, and cubed
1 potato, diced
3 cups water or vegetable stock
1 bayleaf
1/2 teaspoon dried thyme
1/2 teaspoon nutmeg
2 cups sliced mushrooms (about 6 ounces)(I omit the mushroom part, so Ace doesn't complain...)
3 tablespoons dry sherry
1 tablespoon soy sauce
pinch of dried marjoram
2/3 cup evaporated skimmed milk
salt and ground black pepper to taste
Combine the onions, celery, garlic, and apple juice in a large soup pot. Cover and simmer for about 10 minutes, until the vegetables soften. Add the squash, potato, water or stock, bay leaf, thyme, salt, and nutmeg. Bring to boil, cover, lower the heat, and simmer until the vegetables are very soft, about 20 to 25 minutes.
While the soup simmers, sauté the mushrooms in an uncovered skillet with the sherry, soy sauce, and marjoram until the mushrooms are tender and most of the liquid has evaporated, about 5 minutes. Set aside.
When the squash and potatoes are very soft, remove the soup pot from the heat and, working in batches, purée the soup with the evaporated skimmed milk in a blender or food processor. (I use my hand processor. I love this thing!) Reheat gently. Add salt and pepper. Serve topped with the sautéed mushrooms.
Serves: 4 to 6
New England Squash Soup
1 cup diced onions
1 celery stalk, chopped
1 garlic clove, minced or pressed
1 cup unsweetened apple juice
1 butternut squash (about 1 pound), peeled, seeded, and cubed
1 potato, diced
3 cups water or vegetable stock
1 bayleaf
1/2 teaspoon dried thyme
1/2 teaspoon nutmeg
2 cups sliced mushrooms (about 6 ounces)(I omit the mushroom part, so Ace doesn't complain...)
3 tablespoons dry sherry
1 tablespoon soy sauce
pinch of dried marjoram
2/3 cup evaporated skimmed milk
salt and ground black pepper to taste
Combine the onions, celery, garlic, and apple juice in a large soup pot. Cover and simmer for about 10 minutes, until the vegetables soften. Add the squash, potato, water or stock, bay leaf, thyme, salt, and nutmeg. Bring to boil, cover, lower the heat, and simmer until the vegetables are very soft, about 20 to 25 minutes.
While the soup simmers, sauté the mushrooms in an uncovered skillet with the sherry, soy sauce, and marjoram until the mushrooms are tender and most of the liquid has evaporated, about 5 minutes. Set aside.
When the squash and potatoes are very soft, remove the soup pot from the heat and, working in batches, purée the soup with the evaporated skimmed milk in a blender or food processor. (I use my hand processor. I love this thing!) Reheat gently. Add salt and pepper. Serve topped with the sautéed mushrooms.
Serves: 4 to 6
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