Butternut Squash Soup

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 Soup

Ingredients

• 3 pounds butternut squash, halved, seeded and chopped
• 1 medium onion, minced
• 1 clove garlic, minced
• 4 carrots, peeled and sliced
• 4 stalks celery, sliced
• 1 apple, peeled and chopped
• 2 tablespoons oil
• 3 cups vegetable broth
• 1 cup evaporated milk
• 1/3 cup apple juice
• 1/2 teaspoon sea salt
• 1/4 teaspoon pepper
• 1/4 teaspoon apple pie spice, optional

Cooking Directions

1. 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.
2. Using an immersion blender or process in small batches in a blender or food processor, process mixture until smooth. Transfer to a large saucepan.
3. Add vegetable broth, evaporated milk, apple juice and seasonings.
4. Stir and heat on low until heated through.

Soup, Squash

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