Squash and Apple Soup & Vegetarian Chili

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            FOOD FUNNY
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Thanks to Anna Welander of Uppsala, Sweden for reminding us
of this wisdom:

The only time to eat diet food is while you are waiting for the steak
to cook. - Julia Child

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            TODAY'S RECIPE
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Note on slow cookers: Most slow cookers on the market have two
settings: low and high. The low setting cooks foods at approximately
200F (95C), and this heat setting can be approximated in a conventional
oven or on a stove-top burner set on the lowest setting. Similarly, the
high setting (approximately 300F, 150C) can be reached on conventional
ovens and on stove-top burners set on very low. All you need to cook
any of these recipes is an oven (or stove-top) and a casserole dish or
oven-proof baking dish with a tightly fitting lid.

Here is a soup that kids and other confirmed veggiephobes will enjoy.

Squash and Apple Soup

1 butternut squash (about 3 lbs, 1.3 Kg) peeled and
cut into 1-inch (3 cm) cubes
2 apples, peeled, cored, and chopped
1 medium onion, chopped
4 cups (1 L) chicken stock
1 cup (250 ml) apple juice
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
Grated Swiss cheese for garnish

Combine all ingredients except the Swiss cheese in the slow cooker and
cook covered on low heat for 8 to 10 hours. Puree the soup in an
electric blender or food processor and serve garnished with grated
Swiss cheese. Serves 4 to 6.
Received on Tue Nov 1 08:24:31 2005