Pureed Soup Recipe from GourmetFoodPlaza.com

Gourmet Food Plaza

Pureed Soup Recipe.....you'll find more recipes like this in our Recipe pages

Pureed Soups

Perfectly smooth, silky textured soups make an elegant opener to almost any meal. Blenders produce the smoothest soups; to avoid burns, puree the cooked mixture in small batches. Removing the center part of the blender lid will prevent overflow and splatter. Hand-held immersion blenders also work well; cool the soup slightly before using one

Winter Squash and Apple Soup
Makes 8 first-course servings
2	medium Golden Delicious apples (12 oz each)
2	medium butternut squash (1 3/4 lb each)
2 tbsp	vegetable oil
1	small onion, chopped
14 1/2 oz	vegetable broth
1 tbsp	chopped fresh thyme or 1/4 tsp dried thyme
1 tsp	salt
1/8 tsp	coarsely ground black pepper
1 cup	half and half or light cream
-	chopped fresh thyme or parsley for garnish

-	Peel, quarter, and core each apple
-	Cut into 3/4 inch chunks

-	With large chef's knife, cut each squash into 2 pieces and slice off peel
-	Remove seeds

-	Cut squash into 3/4 inch chunks
-	In 4 quart saucepan, heat oil over medium heat
-	Add onion and cook until tender

-	Stir in apples, squash, broth, 1 tbsp thyme, salt, pepper, and 1 1/2 cups water
-	Heat to boiling over high heat
-	Reduce heat to low
-	Cover and simmer, stirring frequently, 20 to 25 minutes, until squash is tender

-	Spoon one-third of mixture into blender
-	Cover (with center part of blender lid removed) and blend at low speed until very smooth
-	Pour mixture into bowl
-	Repeat with remaining mixture

-	Return pureed mixture to saucepan, stir in half and half, and heat through over medium heat, stirring occasionally (do not boil)
-	Serve garnished with chopped fresh thyme

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