Butternut Squash Soup With Chestnut Croutons
1 small butternut squash; peeled
1. In a soaked 3-quart clay pot or a Dutch oven, combine squash, onion, apple and 1 cup of the broth. Cover pot and place it in a cold oven. Set oven to 450°F; cook until the mixture is soft, about 30 minutes Add the remaining 3 cups broth, the thyme, bay leaf and salt and pepper. Cover and cook 30 minutes longer.
Contributor: Low-Fat Meals, Woman's Day, 4/96
Yield: 6 servings
Preparation Time: 0:00
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