Simple Butternut Soup by Dan Eley

Simple Butternut Soup

1 large butternut squash, peeled and cubed

4 Macintosh apples, peeled and cubed

2 yellow onions, diced

2 tbs of butter (or olive oil)

1 ½ cups of Apple Cider

4-6 cups of vegetable broth


In a large stock pot add butter and sauté onions until translucent. 
Add apple cider, 4 cups of stock, cubed squash, and apples. Simmer until squash is soft. 
Remove from heat and let cool. 

Once cool, add to blender several cups at a time and blend until smooth.
[Add additional stock if needed during blending process.]

Salt and pepper to taste. 

Serve warm.