Squash and Apple Soup Soups
1-two lb. acorn or butternut squash,halved and seeded
2-2/3 cups unsweetened apple juice
1 tart apple,peeled, cored, chopped
1 large russet potato,peeled, diced
1 med. onion,chopped
2-2/3 cups canned unsalted chicken broth 		1 cup+ low-fat milk
1/4 tsp. ground nutmeg
3 tsp. olive oil
5 large mushrooms,thinly sliced
2 tbsp. fresh parsley

Preheat oven to 400F. Place squash cut side down in baking dish. Bake until tender, about 45 minutes. Cool. Discard skin. Mash squash with fork. Place 2 2/3 cups squash in small bowl.

(Reserve remaining squash for another use.)Can be prepared 2 days ahead. Chill.

Combine apple juice, apple, potato and onion in a heavy large saucepan. Cover and simmer over med-low heat until apple and potato are very tender, about 30 minutes.Add chicken broth and squash. Bring mixture to a simmer. Puree in processor or blender until smooth. Return mixture to the saucepan. Thin to desired consistancy with milk. Add nutmeg. Season to taste with salt and pepper.

Heat oil in a heavy skillet over med-low heat. Add mushrooms and saute to a golden brown, about 3 minutes. Mix in parsley. Bring soup to gentle simmer. Ladle into bowls. Garnish with mushrooms and serve.

Serves 8.

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