Shanti's Notes:
1 cup chopped onion Ask a question about this ingredient
1 celery stalk, chopped Ask a question about this ingredient
1 garlic clove, minced Ask a question about this ingredient
1 cup unsweetened apple juice Ask a question about this ingredient
1 pound butternut squash, peeled, seeded and cubed Ask a question about this ingredient
1 potato, diced Ask a question about this ingredient
3 cups vegetable stock Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
1/2 teaspoon dried thyme Ask a question about this ingredient
1/2 teaspoon sea salt Ask a question about this ingredient
1/4 teaspoon nutmeg Ask a question about this ingredient
2/3 cups evaporated skimmed milk Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
Combine onion, celery, garlic and apple juice in a large soup pot. Cover and simmer for 10 minutes.
Ask a question about this stepAdd squash, potato, stock, bay leaf, thyme, salt and nutmeg. Bring to a boil, cover, lower the heat and simmer for 20 to 25 minutes.
Ask a question about this stepRemove the soup pot from heat, squash and potatoes should be very soft. Working in batches, puree the soup with the evaporated skimmed milk in a blender or food processor. Reheat gently. Add salt and pepper.
Ask a question about this step
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
Ooops....I just realized that butternut squash is not considered a summer squash! :(