Apple and Squash Soup

Apple and Squash Soup
Recipe courtesy of Ontario Apple Growers

1 tbsp Vegetable oil
2 cups Chopped onion (about 2 medium)
1 clove garlic, minced
1 tsp dried thyme
4 cups chopped, peeled butternut squash
3 cups chopped, peeled Ontario apples (Empire, McIntosh or Gala)
4 cups chicken or vegetable stock
½ cup milk or cream
Pinch nutmeg
Salt and pepper to taste
In large saucepan over medium heat, heat oil. Add onions and cook about 7 minutes or until softened, stirring occasionally. Stir in garlic and thyme; cook 1 minute. Stir in squash, apples and stock.
Bring to a boil, reduce heat and simmer for about 15 minutes or until squash is tender. Puree in small batches in blender or food processor.
Return puree to saucepan and add milk; re-heat. Season with nutmeg, salt and pepper.
Makes 12 servings.

Ontario Apple Butter Recipe courtesy of the Ontario Apple Growers

2 lbs Ontario Apples* peeled, cored and diced in 1/4-inch (5 mm) pieces
3/4 cup granulated sugar
1/2 cup apple cider
2 tbsp apple cider vinegar
1/2 tsp cinnamon

Combine all ingredients in heavy-bottomed saucepan and place over medium-low heat. Cook uncovered, stirring occasionally, until apples are very tender and have darkened (about 60 to 70 minutes). Cool. Puree using blender or immersion blender. Transfer to clean container, cover and chill in refrigerator for up to two weeks.

Makes about 2 cups (500 mL).
Per serving: about 90 cal, 0g pro, 0g total fat, 25g carb, 2g fibre, 0mg chol, 0mg sodium. %RDI: 6% vit C.
*Variety tip: For best results, use Ontario Cortland, Northern Spy or Idared Apples.2 lbs/1 kg is about 5 large apples.

Gates Open - Exploring Durham Region Farms

Savour Durham Weekend
October 3rd and 4th
10am to 4pm

Gates Open Farm Tour: $10 admission for adults, Children 16 & under are free

Visit: www.gatesopen.ca for more details.