Butternut Squash Soup
Ingredients:
1 tbsp. olive oil
1 chopped onion
1 peeled, cubed butternut squash (3 lb.)
4 cups vegetable broth
1 1/2 cups applesauce (or 1 large apple, cubed)
1 1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. ground corriander
1/4 tsp. ground cinnamon
Milk
Method:
Saute onions in olive oil just until onions are transparent.
Move onions to crock pot and add remaining ingredients ACCEPT
for the milk.
Cook on LOW for 4-6 hours (until squash is tender).
Use a food processor to blend soup smooth and return to
crock pot and cook for a remaining 2-4 hours.
Before serving, mix in a little milk until soup is desired creaminess.
We love to pair this soup with Peter's Honey Challah Bread
(recipe can be found on this blog),
or crackers with cheese.
~Michelle
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