Name: Apple and Butternut Squash Soup
Ingredients: 3 tb Unsalted Butter; 1 lg Onion, chopped; 2 tb Curry Powder; 1 ts Chili Powder; 2 1/2 c Chicken Broth; 3 lb Butternut Squash, peeled,; Seeded and cubed (8 cups); 21 oz Granny Smith Apples, peeled,; Cored, and chopped (3 cups); Salt and Pepper; 1/2 c Heavy Cream; 2 1/2 c Chicken Broth; 1 tb Fresh Parsley, chopped, or; 1 tb Fresh Cilantro, chopped

What…Protestants protest is the false authority of Rome and her false gospel. We protest not because we are complainers, grumblers, sticks in the mud. We protest precisely because of our dual love for Jesus Christ, and those who are not yet covered in His blood. We do not protest Rome for all she ever was, or ever said. Indeed we protest the notion that Protestantism is something novel. We protest the turning aside from the gospel once delivered. We protest the notion that we are a mere branch of or an offshoot from the true church. We are, insofar as we hold to the glorious gospel truth that we have peace with God through trusting in the finished work of Christ alone, the continuing church, the sons of Augustine, Athanasius, Anselm, the sons of the father of the faithful, Abraham.

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
Fruits, Meats, Grains, Dairy		Soups, Fruits, Cyberealm	10	Servings

INGREDIENTS

3	tb	Unsalted Butter
1	lg	Onion, chopped
2	tb	Curry Powder
1	ts	Chili Powder
2 1/2	c	Chicken Broth
3	lb	Butternut Squash, peeled,
		Seeded and cubed (8 cups)
21	oz	Granny Smith Apples, peeled,
		Cored, and chopped (3 cups)
		Salt and Pepper
1/2	c	Heavy Cream
2 1/2	c	Chicken Broth
1	tb	Fresh Parsley, chopped, or
1	tb	Fresh Cilantro, chopped

INSTRUCTIONS

In a large heavy pot, melt butter over medium heat. Add onions and saute
until translucent, about 5 minutes. Add curry powder and chili powder. Mix
well. Cook, stirring occasionally, 5 minutes. Stir in 2 1/2 cups chicken
broth, squash, apples, and salt and pepper to taste. Bring to a boil.
Reduce heat. Cover and simmer 30-45 minutes until squash is very tender,
stirring occasionally.
Strain soup, reserving liquid. Puree vegetables in a food processor in
several batches. In same pot, combine vegetable puree, reserved cooking
liquid, cream, and 2 1/2 cups chicken broth. Bring just to simmering. Ladle
soup into warm bowls. Garnish with parsley.
Source: Victoria Magazine, January 1994 Typed by Katherine Smith
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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