On the Menu Today~
Butternut Squash Soup
This soup is wonderful!
It’s a great way to use squash that is plentiful this time of year~
It’s a wonderful, creamy and tasty soup.
butternut squash, halved, seeded and chopped
carrots, peeled and sliced
apple, peeled and chopped
apple pie spice, optional
- In a dutch oven saute’ squash, onion, garlic, carrots, celery and apple in hot oil for 10 minutes or until vegetables are tender. Remove from heat and cool slightly.
- Using an immersion blender or process in small batches in a blender or food processor, process mixture until smooth. Transfer to a large saucepan.
- Add vegetable broth, evaporated milk, apple juice and seasonings.
- Stir and heat on low until heated through.
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