| 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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