Simple Butternut Soup
Easy and Delicious
by
Dan Eley
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. |
