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BUTTERNUT SQUASH WITH APPLE SOUP Recipe

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This recipe for BUTTERNUT SQUASH WITH APPLE SOUP is from JUDY'S COOKBOOK, 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:  
4 cups chicken stock

3 pound (large) butternut squash peeled and cut into 2-inch cubes

3 large apples, peeled and cut into to 2-inch pieces.

1 medium onion chopped

1/2 tsp, table salt

1/2 tsp. black pepper

1/8 tsp, ground nutmeg optional.

1/2 cup cream or fat free half and half.
Directions:
Directions:
In a large stock pot, combine 1 cup broth, squash, onion and apple; cover pot and bring to a boil over high heat. Uncover pot and reduce heat to low; gently simmer until squash is very tender, about 20 minutes. Puree soup in pot using an immersion blender (or puree in a regular blender in batches, careful not to splatter hot liquid). Return to pot. Add remaining chicken broth. Season with salt, pepper and nutmeg. Stir in cream. Serve.

You can purchase already peeled and cubed squash in the produce section of some supermarkets.
Number Of Servings:
Number Of Servings:
Enough for company
Preparation Time:
Preparation Time:
30 minutes plus cooking and pureeing.
Personal Notes:
Personal Notes:
This soup is very healthy and it tastes good too. This is a Weight Watcher Recipe with a little tweaking. Poppi and I have shared many bowls of this over the years..

 

 

 

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