Cream of Squash (or Pumpkin) and Apple Soup

Vegetarian

Serves 8.

Ingredients

• 2 T. butter
• 1/3 cup chopped onion
• 2/3 cup chopped celery
• 3 cups peeled, 1/2 inch cubes squash
• 2 pounds apples, peeled, cored, sliced thickly
• 3 cups chicken broth or vegetable broth
• 1 cup water
• 1/4 cup uncooked rice
• 1 cup light cream
• 1/4 tsp. salt
• 2 tsp. sugar
• 1/4 cup nutmeg

Preparation

Melt butter in a saucepan. Add onion and celery, sauté until soft. Add squash, apples, broth, water, and rice. Cover and bring to a boil. Lower the heat and simmer uncovered until rice and squash are done. Remove from heat and puree in small batches. Return to pan and stir in cream, salt, sugar, and nutmeg. Heat gently. Don’t boil. Sprinkle nutmeg over each serving.

From: In the Bag: October 7-8, 2003