{ Exported from MasterCook Mac }
 Pureed Apple-Squash Soup
 Recipe By:      Jewish Holiday Cookbook by Gloria Kaufer Greene
 Serving Size:   8
 Preparation Time:       1:00
 Categories:     Jewish Holidays Soups/Stews     
 Amount  Measure Ingredient      Preparation Method
 4       lbs     butternut or acorn squash       
 3       c       chicken broth   
 1/4     c       margarine       kosher
 1       lg      onion   diced
 4       med     tart apples     peeled and diced
                 salt    to taste
 Peel squash:  cut into large chunks, removing and discarding all seeds and
 fibers.  Put broth into large saucepan or soup pot and add squash pieces.
 Bring to a boil over high heat; then lower heat, cover and simmer 20-25   
 min, or until squash is very tender.
 Meanwhile, melt margarine in a large skillet or saucepan over med-high
 heat; then saute onion until it’s tender, but not browned.  Add the apples
 and saute until they're tender.
 In batches, using a blender or food processor, (fitted with steel blade),
 process apples, onion, and baked squash broth so the mixture can be easily
 pureed.  (Reserve the remaining broth.)
 Stir the pureed mixture back into the pot containing the reserved broth.
 If the soup is too thick, stir in additional broth as desired.  (The soup
 may be made ahead to this point.) Shortly before serving, reheat the soup,
 stirring often.  Season with salt if desired.
 Notes:  Squash may be cooked in the microwave.  Just puncture whole squash
 with a fork in several places.  Cook on high until slightly tender.  Cut  
 open and remove seeds and fibers.  Remove from peel and cut into chunks.
 Proceed with remainder of recipe.  Squash will finish cooking in broth.
 Jen’s not: I have not tried this recipe yet.