Squash, Parsnip And Apple Soup - cooking recipe

Ingredients

1/4 cup olive oil
1 onion, sliced
1 medium squash, peeled, seeded and diced
4 parsnips, peeled and sliced
2 (10 ounce) cans condensed chicken broth
2 (10 ounce) cans water
4 apples, peeled and diced (McIntosh or Gala)
1 (10 ounce) can 2% low-fat milk

Preparation

Heat oil over high heat. Add onion, squash and parsnip. Cook until vegetables are golden.
Add 2 cans of chicken broth and 2 cans of water (use the empty cans from chicken broth). Bring to boil. Simmer 30 minutes.
Add apples. Simmer 20 minutes, or until vegetables and fruit are tender.
Puree, add milk and heat the soup until very warm.
Enjoy!