Apple Squash Soup Recipe
Ingredients
| Corn oil | 1 Tablespoon | |
| 1 apple, peeled and chopped | ||
| Onion | 1/2 , chopped | |
| Ricotta cheese | 1 Cup (16 tbs) | |
| Low sodium chicken broth | 1 Can (10oz), divided | |
| Butternut squash package | 2 , frozen | |
| 1/2 cup FRENCH'S® Creamy Spread„¢ Mustard | ||
| Tarragon leaves | 1/4 Teaspoon, crushed | |
Directions
Heat oil in large saucepan.
Cook and stir apple and onion in hot oil until tender; remove from heat.
Place ricotta cheese in blender container; process until very smooth.
Add 1 cup broth and apple mixture to blender.
Cover; process until very smooth.
Return to saucepan.
Add remaining broth, squash, French's® Creamy Spread„¢ Mustard and tarragon; whisk until smooth.
Cook over low heat, stirring occasionally, until heated through, 5 to 10 minutes.
Garnish as desired.
Cook and stir apple and onion in hot oil until tender; remove from heat.
Place ricotta cheese in blender container; process until very smooth.
Add 1 cup broth and apple mixture to blender.
Cover; process until very smooth.
Return to saucepan.
Add remaining broth, squash, French's® Creamy Spread„¢ Mustard and tarragon; whisk until smooth.
Cook over low heat, stirring occasionally, until heated through, 5 to 10 minutes.
Garnish as desired.
Chef
