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Roasted Butternut Squash Soup


1 large butternut squash
1 large honey crispen apple
1 tsp ginger
1 tsp cinnamon
1 tsp ground nutmeg
5 tablespoons butter
3 tablespoons dark brown sugar


Prepare squash for roasting by removing seeds. Put 1 tablespoon butter and sprinkle of brown sugar in each half. Roast until cooked thoughtfully. Remove squash from skin add peeled and cord apple to a saucepan with the squash. Add 1/4 - 1/3 c water just to almost cover. Cook until apple is tender. Use a potato masher to combine these as they are cooking. When done add all other ingredients except cream to mixture and enough water to make the consistency soup you wish. Cook to almost boil and stir wheel the mixture heats right through. Let sit for 5 minutes stirring every couple of minutes. Put back on medium burner to reheat. Add enough cream to just add a rich color and give a creamy look. Serve drop a small par of butter on to to form an island and serve with rich crackers. Enjoy.

Nutritional Information Per Serving

no nutrition information available