Squash Season
As fall begins, the stores are filled with colorful squashes. They are great for food, as well as decorations. Squash is very nutritious. It is a good source for dietary fiber, vitamins A, B6 and C, and many minerals. It is also low in fat. It will be a wonderful soup, or vegetable side dish for your winter party.
Recipe: Squash Soup
Serves 4
Ingredients
2 tbsp olive oil
2 lb winter squash
1 medium onion, chopped
1 tart apple, peeled, cored, and cubed
1 c apple juice
Salt and pepper to taste
Procedure
Half the squash.
Brush cut side with 1 tbsp of olive oil.
Bake, cut-side down, at 350 until tender to the fork (about 45 minutes).
Let it cool.
Heat remaining olive oil in a pot over medium heat.
Add onion and stir till it softens, about 2 minutes.
Add apple and 1 cup of broth.
Cover, lower heat and simmer till onion and apple are very soft, about 20 minutes.
Remove the seed from the squash.
Scoop out the meat.Add the squash meat and 1 cup of broth to a food processor.
Process till smooth.
Add more broth if necessary.
Add onion-apple mixture to the processor.
Process till smooth.
Pour the mixture back into the pot, add apple juice, and reheat.
Add salt and pepper to taste.
Serve immediately.