Butternut Squash Soup – Tina Hyer
8 cups chicken broth
2 Butternut squash, peeled and diced (Costco does it for you!)
3 Braeburn apples, peeled and diced
1 large onion, chopped
3/4 cup brown sugar or sucanat
(I also like to add a sprinkle of maple sugar or 100% maple syrup….yum)
Cinnamon, ground cloves, salt and pepper to taste (just play around with it ’til you like it!)
1 cup heavy cream
Heat the chicken broth to a boil and add everything except the cream and seasonings. When the squash and apples are basically mush, remove from heat and puree. (I use a Vitamix…a regular blender would probably work as well.) Return to heat and add the cream and seasonings to taste. Can serve with a dollop of sour cream, or sprinkle with cheese and chopped nuts. (I like it plain.)