Acorn Squash and Apple Soup

 

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

• 1 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.
• 2 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.
• 3 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.
• 4 Return blended mixture and 1 cup reserved apples to saucepan. Stir in half-and- half, nutmeg, salt and pepper; heat until hot.