Verna's Walk

Butternut Squash Apple Soup

-

-Ingredients:

3/4 cups chopped onion

1 3/4 cups chopped and peeled apples

3/4 teaspoon fresh grated ginger or 1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

4 cups vegetable broth-home made

2 cups cooked Butternut squash

1 teaspoon Wylers Sodium Free Chicken Bullion

Red Pepper to taste.go easy

-

Directions:

1. In sprayed kettle saute onions and apples until soft.
2. Add the rest of the ingredients., except red pepper.
3. Bring to a boil,
4. Continue simmering about 30 minutes.
5. With stick blender, puree until smooth.
6. Add red pepper to taste. Add more liquid if needed.

-

Comments from Verna's Test Kitchen

I- After washing the outside of the Butternut Squash, I cut it in half . With a spoon I took out the seeds.

2-Bake in sprayed glass pan at 375 for about 30 minutes or so, or until you can poke a fork into it and it is tender. Scoop out when cooled down.

2-You can use Curry Powder in place of the Chicken Bullion if you like.

3-If you are using broth form the store you may want to cut down to 2 1/2 cups of broth and substitute water for the rest, so it doesn't get to salty.

-

Enjoy!!!

-

Have a super day.