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Squash-Apple Soup

From Lynne Wilson


2 tbsp. butter.
⅓ cup chopped onion
⅔ cup chopped celery
3 cups squash
2 pounds apples
3 cups chicken broth
1 cup water
¼ cup rice (uncooked)
1 cup light cream
¼ tsp. salt
2 tsp. sugar (more if apples are tart)
¼ tsp. ground nutmeg


This is a cream soup, using either winter squash or pumpkin. It is also good chilled. In a 4-quart saucepan, melt butter.

Saute the following in butter until soft:
chopped onion
chopped celery
squash peeled, cubed (½”cubes)
apples, peeled, cored, thickly sliced
chicken broth
rice (uncooked)

Cover and bring to a boil. Lower heat and simmer until rice and squash are done about 20 minutes. Remove from heat and puree in small batches.

Return to pan and stir in light cream, salt, sugar and ground nutmeg.

Heat gently, don’t boil. Sprinkle nutmeg on top before serving. Any winter squash may be used butternut, Hubbard, turban, pumpkin, etc.