INGREDIENTS

INSTRUCTIONS

Peel and seed squashes.  Cut enough into julienne to make 3/4 cup of each.
Cover.  Cut remaining squash into rough cubes. Chop onion and celery. In a
large, heavy saucepan heat the oil with 1-1/2 table- spoons of water. Add
cubed squash, onion, and celery.  Cover and cook over low heat, stirring
occasionally, about 10 minutes. Make a medium roux of butter and flour and
cook, stirring constantly (about five minutes).  Heat stock and add to
roux, stirring briskly until smooth. Combine cooked vegetables with
thickened stock and bring to a simmer. Lower heat and cook, partly covered,
until very tender (30 to 40 minutes).  Puree soup. Grate cheese. Peel and
seed apples and cut into thin slices. Stir julienne of squash into soup and
heat through (3 minutes).  Remove from the heat and stir in cheese and
sliced apples.  Season to taste.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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