Recipe - Pureed Apple-Squash Soup

1 lg Or
About 4 Lbs. Total Weight
3 cup Chicken Broth Or Bullion,
Homemade
Canned, Or Made From Cubes
Or
Powder, More If Needed
One fourth cup Pareve Margarine
1 lg Onion minced
4 md Tart Apples,peeled cored
Diced
Salt To Taste
2 small Butternut Or 3 Acorn Squash

Peel squash: cut into large chunks, removing and discarding all seeds and
fibers. Put broth into large saucepan or soup pot and add the squash
pieces. Bring to a boil over high heat; then lower heat, cover. and simmer
20 to 25 minutes, or until squash is very tender. Meanwhile, melt the
margarine in a large skillet or saucepan over mediumhigh heat; then saute
the onion until it is tender but not browned. Add the apples and saute
until they are tender. In batches, using a blender or food processor,
(fitted with the steel blade), process the apples, onion and cooked squash
with just enough of the squash broth so the mixture can be easily pureed.
(Reserve the remaining broth.)

Stir the pureed mixture back into the pot containing the reserved broth. If
the soup is too thick, stir in additional broth as desired. (The soup may
be made ahead to this point.) Shortly before serving, reheat the soup,
stirring often. Season with salt, if desired.

Recipe By : Supersew

From: Date: 05/30

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip