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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Creamy Apple Squash Soup Recipe

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This recipe for Creamy Apple Squash Soup is from The Hochberg Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 large butternut squash
1 1/2 cups apple cider
3-4 carrots, peeled and diced
1 tsp. cloves
2 cups onions, diced
2 T. cinnamon
3-4 cups chicken or vegetable broth
1 T. ginger
1/4 cup Vermont maple syrup
1/2 cup cream
Directions:
Directions:
In a medium saucepan, combine squash, apple cider, onions, and broth. Simmer uncovered until squash is very tender; about 30-40 minutes. Add Vermont maple syrup, carrots, cloves, cinnamon and ginger. Puree with an immersion blender until soup is creamy. Just before serving, whisk creamer into soup. Garnish soup bowls with cinnamon stick and serve.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Recipe doubles easily for a crowd. Freezes well - just don't add the cream until after defrosting and heating up, though.
GF, Paleo

 

 

 

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