Vegetarians recipes |
Apple And Butternut Squash Soup |
1 large butternut squash 2 tablespoons vegetable oil 1 large red onion -- chopped 4 cups diced peeled Macintosh apple 1 vegetable bouillon cube 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 2 cups low-fat milk, soymilk, or rice milk -- or as needed Salt -- to taste Freshly-ground white pepper -- to taste |
Preheat the oven to 400 degrees. Halve the squash lengthwise with a sharp knife and scoop out the seeds and fibers. Place cut-side up in a shallow baking dish and cover tightly with foil. Bake for 45 to 50 minutes, or until tender. Set aside until cool enough to handle. |