Butternut Soup
2 pounds butternut squash -- peeled and cubed 2 apples -- peeled and cubed 1 large onion -- chopped 3 tablespoons butter 1 teaspoon ground ginger 1/2 cup apple cider 2 cups vegetab...
Ingredients
- 2poundbutternut squash -- peeled and cubed
- 2apples -- peeled and cubed
- 1large onion -- chopped
- 3tablespoonbutter
- 1teaspoonground ginger
- 1/2cupapple cider
- 2cupvegetable stock
Directions
- 1
2 pounds butternut squash -- peeled and cubed 2 apples -- peeled and cubed 1 large onion -- chopped 3 tablespoons butter 1 teaspoon ground g
- 2
Add the squash and apples and the ground ginger
- 3
Add the cider and stock, cover and cook until softened, about 25 minutes or longer
- 4
Blend the soup, thinning with additional stock if needed
- 5
Add heated milk or cream just before serving
- 6
TIP: VEGGIE SPAGHETTI Heres a great way to get your kids to eat squash! Just pierce the stem end of a spaghetti squash with a knife or metal
- 7
Roast at 350 for about an hour, open, and create strands by pulling away the flesh with your fork
- 8
Serve with butter and Parmesan cheese or tomato sauce