2 Tablespoons vegetable oil
1 small onion, chopped (GBFood)
2 medium butternut squash, peeled, seeded, and cut into ¾ inch pieces (GBFood)
3 Braeburn apples, peeled, cored, and coarsely chopped (GBFood)
1 ¾ cups of organic vegetable broth
1 ½ cups of water
2 medium sprigs of thyme
1 teaspoon salt
1/8 teaspoon black pepper
1 cup organic half-and-half
1. In 5-quart Dutch oven , heat oil over medium heat. Add onion and cook until tender, about 10 minutes. Stir in squash, apples, broth, water, thyme, salt, and pepper; heat to boiling over high heat. Reduce heat; cover and simmer, stirring often, until squash is very tender, 20 to 25 minutes.
2. Spoon part of the mixture into a blender or food processor, making sure to open the lid to let steam out while pureeing. Transfer puree to a different pot. Repeat with remaining mixture
3. Add half-and-half to the soup; stirring to incorporate and heat through making sure not to boil.
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