Ingredients

SQUASH APPLE SOUP

2 onions, diced
1 medium-large butternut squash, peeled, seeded and diced
2 carrots, peeled and sliced
2 T olive oil
2 T butter
3 cups apple cider or juice
4 cups chicken broth
2-3 apples, peeled, cored and chopped
salt
white pepper
1 tsp cinnamon
2 pinches nutmeg

Instructions

SQUASH APPLE SOUP
Saute the onion, carrot and squash in butter and oil for 2 minutes. Add the apple cider or juice, chicken stock, apple and seasoning to taste. Cook until tender, about 25 minutes. Puree in blender. Ladle into sterile canning jars. Makes 2-1/2 quarts or 5 pints. To serve, heat to boiling. Stir in ½ c heavy cream for 1 quart or ¼ cup heavy cream for 1 pint and remove from heat immediately. Garnish with drizzle of maple syrup, dollop of sour cream or yogurt and freshly grated nutmeg.

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