Butternut soup

1 Servings

Ingredients

QuantityIngredient
2poundsButternut squash; peeled and cubed
2Apples; peeled and cubed
1largeOnion; chopped
3tablespoonsButter
1teaspoonGround ginger
½cupApple cider
2cupsVegetable stock
Milk or cream

Directions

Source: TVFN, Pick of the Day #PD7724 12/24/96 Heat the butter in a soup pot and saute the onions until they are softened.

Add the squash and apples and the ground ginger. Add the cider and stock, cover and cook until softened, about 25 minutes or longer. Blend the soup, thinning with additional stock if needed. Add heated milk or cream just before serving.

Posted to JEWISH-FOOD digest V97 #252 by jchavelh@... on Sep 18, 1997