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Bounty Blend Butternut Squash Apple Soup

Servings :
Preparation Time :
Difficulty : Easy 

A vegetarian recipe utlising squash, that I found on the internet when given a squash someone had grown. Very nice!


2 lbs butternut squash
1 tablespoon butter or olive oil
2 Granny Smith apple or any old apple will do or 2 pears peeled and chopped
1 1/2 cups finely chopped onion
1/2 cup thinly sliced celery
1 Tablespoon Chef's Prep Bounty Blend
1 head roasted garlic or 2 cloves minced garlic
2(14 1/2-ounce) cans fat-free, less-sodium vegetable broth
2 cans evaporated milk regular or fat free
1/8 teaspoon salt
1 teaspoon minced fresh ginger
Pepper to taste


Puncture squash and microwave 1 at a time for 5-10 min until the skin is soft. Let stand until needed.

Melt butter in a Dutch oven over medium-high heat. Add apple, onion, celery, sauté 10 minutes. Stir in 1 tablespoon Bounty Blend, garlic and stock; cook 1 minute, stirring constantly. Add squash, and milk, salt; stir well.

Reduce heat to medium-low; simmer, uncovered, 30 minutes. Partially mash mixture with a potato masher or immersion blend or blender until creamy or thick and chunky; stir well with a spoon.

Season with additional Bounty Blend, ginger and Pepper-to taste. Not sweet enough—add a little sugar or sugar substitute.

Garnish with pumpkin seeds (pepitos) and or pumpkin oil.

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