BUTTERNUT SQUASH AND APPLE SOUP

I am looking for a recipe for roasted squash and apple soup that appeared in the Food section about three years ago. Many thanks.

Anne Honn, Silver Spring

This recipe, concocted by staff writers Nancy McKeon and Stephanie Witt Sedgwick, is definitely a keeper. Do you have a recipe request? Maybe we can help. (See e-mail and address information below.)

Roasted Butternut Squash and Apple Soup

(6 servings)

Most recipes for squash soup call for cooking the vegetables in the broth. That works, but roasting the vegetables results in a richer, more complex flavor.

1 large butternut squash (about 2 1/2 pounds), peeled, seeded and cut into 2-inch pieces

2 medium onions, peeled and quartered

3 cloves garlic

2 tart, firm apples, peeled, seeded and quartered

2 tablespoons vegetable oil

Salt and freshly ground black pepper to taste

4 to 5 cups chicken broth

Preheat the oven to 400 degrees. In a large roasting pan, toss the squash, onions, garlic and apples with the oil to coat. Season with salt and pepper to taste. Roast, stirring every 10 minutes, until the vegetables are tender when pierced with a fork and lightly browned, about 40 minutes.

In a blender or food processor, combine half of the vegetables with 2 cups of the chicken broth and puree until smooth. Repeat with the remaining vegetables and 2 more cups of the chicken broth. If desired, thin the soup with some of the remaining broth. Season with salt and pepper to taste.

Per serving: 159 calories, 3 gm protein, 25 gm carbohydrates, 6 gm fat, 0 mg cholesterol, 1 gm saturated fat, 209 mg sodium

TURKEY PATE

I have greatly enjoyed the Recipe Exchange. I had actually been looking for some of the recipes that have appeared. I remember a recipe from the Food section years ago for a pate made with turkey liver. It was a good, easy way to use the liver and everyone enjoyed it.

Louise Boyd, Temple Hills

Steven Raichlen, a fan of turkey leftovers, shared this recipe in 1990.

Grammie Ethel's Chopped Turkey Liver Pate

(6 servings)

Unless you are using an enormous turkey, you may need to stretch the pate with chicken liver. Serve with crackers.

1 turkey liver, plus enough chicken livers to make 1/2 pound

Salt and freshly ground black pepper to taste

2 to 3 tablespoons turkey fat, chicken fat or butter

1 medium onion, finely chopped

4 hard-cooked eggs, shelled and finely chopped

Few tablespoons of turkey or chicken broth (optional)

Trim any sinews or blemishes from the livers; pat them dry with paper towels. Season with salt and pepper to taste.

In a small skillet over high heat, heat the turkey or chicken fat or butter until melted. Add the livers and cook until browned but still very pink in the center, 1 to 2 minutes. Transfer the livers to a strainer to drain.

Reduce the heat to medium, add the onion and cook until softened but not brown, 2 to 3 minutes. Transfer the onions to the strainer to drain.

Transfer the liver and onions to a food processor or blender and pulse to chop. Add the eggs and salt and pepper to taste and pulse to mix. If you prefer a moister pate, add a few tablespoons of turkey or chicken broth and pulse to blend. Set aside to cool at room temperature.

Per serving: 149 calories, 13 gm protein, 3 gm carbohydrates, 9 gm fat, 4 gm saturated fat, 408 mg cholesterol, 103 mg sodium

Send your recipe question (or your answer to a reader's question) to: Prince George's Food, The Washington Post, 14402 Old Mill Rd., Suite 201, Upper Marlboro, Md. 20772. Or e-mail it to food@washpost.com