Ingredients
1
medium acorn squash (1 1/2 to 2 pounds)
2
tablespoons butter or margarine
1
medium yellow onion, sliced
2
medium tart cooking apples (Granny Smith, Greening or Haralson), peeled and sliced
1
teaspoon dried thyme leaves
1/4
teaspoon dried basil leaves
2
cans (14 ounces each) chicken broth (4 cups)
1/2
cup half-and-half
1
teaspoon ground nutmeg
1/2
teaspoon salt
1/4
teaspoon white or black pepper
Preparation
Heat oven to 350°. Cut squash in half; remove seeds and fibers. Place squash, cut sides up, in rectangular pan, 13 x 9 x 2 inches. Pour water into pan until 1/4 inch deep. Bake uncovered about 40 minutes or until tender. Cool; remove pulp from rind and set aside.
Melt butter in heavy 3-quart saucepan over medium heat. Cook onion in butter 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in apples, thyme and basil. Cook 2 minutes, stirring constantly. Stir in broth. Heat to boiling; reduce heat to low. Simmer uncovered 30 minutes.
Remove 1 cup apples with slotted spoon; set aside. Place one-third of the remaining apple mixture and squash in blender or food processor. Cover and blend on medium speed about 1 minute or until smooth; pour into bowl. Continue to blend in small batches until all the soup is pureed.
Return blended mixture and 1 cup reserved apples to saucepan. Stir in half-and- half, nutmeg, salt and pepper; heat until hot.
