Squash/apple soup
1 butternuts squash (peeled and cut into 1 inch pieces)
1 apple (cut up)
1 large onion (minced)
2 cans of chicken broth (14 1/2 ounces)
1/2 cup apple or cider juice
Seeing I pressed apples this year and froze some of the cider, guess what I
used.
1/4 stick of butter
1/2 cup of Heavy cream and 1/2 teaspoon of nutmeg (optional)
Directions:
Melt the butter and soften the minced onions. peel and cut the squash into
1 inch pieces. Pour in the broth and apple juice and cook until squash is
soft. About 30 to 35 minutes. Take a hand blender and puree the squash. Use
a blender or food processor if you don't have a hand blender. You can add
the nutmeg and as much heavy cream just before serving. I don't use either.
But do season the soup with a little black pepper. Why? Because I like it.
RJ
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