There is no conflict between the gratification of desire and the enhancement of man’s pleasure, on the one hand, and fulfillment of God’s command on the other… The tension that often exists within us between a sense of duty and wholehearted spontaneity is a tension that arises from sin and a disobedient will. No such tension would have invaded the heart of unfallen man. And the operations of saving grace are directed to the end of removing the tension so that there may be, as there was with man at the beginning, the perfect complementation of duty and pleasure, of commandment and love.

John Murray

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Meats	Vegetarian	Soups, Vegetarian	8	Servings

INGREDIENTS

2 1/2	lb	Butternut squash; peel, seed & slice
3/4	lb	Cooking apples; peel, core & quarter
4	c	Chicken broth
1 1/2		Inch cinnamon stick
1	c	Half and half
1/4	c	Butter; melted
2	tb	Maple syrup
1/4	ts	Salt
1/4	ts	Ground nutmeg
1/4	ts	Ground ginger
		Apple slices
		Ground nutmeg

INSTRUCTIONS

GARNISH
Combine squash, apples, broth, and cinnamon sticks in a Dutch oven. Bring
to a boil; cover, reduce heat, and simmer 20 to 30 minutes or until squash
is tender. Remove cinnamon stick. Spoon mixture into container of an
electric blender, and process until smooth.
Return squash mixture to Dutch oven; stir in half and half and next 5
ingredients. Cook over low heat, stirring constantly, until well heated.
Serve hot. If desired, garnish with apple slices and ground nutmeg.
Yield 8 cups
Per serving: 202 Calories; 11g Fat (45% calories from fat); 8g Protein; 22g
Carbohydrate; 28mg Cholesterol; 925mg Sodium
Recipe by: Southern Living, Oct 1988
Posted to MC-Recipe Digest V1 #830 by shade <liveoak@polaris.net> on Oct 7,
1997

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