SQUASH APPLE SOUP,kissed with CINNAMON
Nancy J. Patrykus
While you are busy baking and cooking in preparation for your Thanksgiving feast...it is nice to have a delicious soup already made to serve for one meal that is soul and tummy satisfying!
I baked my squashes ahead of time in preparation for my glorious squash pies (see note) and baked
extra squash for this soup. What is left over...I freeze for later dishes. Christmas is right around the corner! A great soup for the busy holiday season. After reading a couple recipes,I put this one for a delicious tasting
8 cbaked and mashed.... butternut squash, ....just made or frozen
1 largeapple.....your choice, peeled and chopped.
1 largesweet onion......cut into 1 inch pieces
2 Tbspbrown sugar
3/4 tspground cinnamon
1/8 tspblack pepper
3 cchicken broth
8 ozsour cream
·chopped parsley.......for garnish
2 largecarrots, cubed
1crackers or......loaf crusty bread.......see note below
How to Make SQUASH APPLE SOUP,kissed with CINNAMON
- In a blender or food processor, place 1/4 of the cooked mixture. Cover, blend till smooth.
Place in a bowl.
Repeat 3 more times to use up the remaining soup.
NOTE: (at this point,it can be cooled and frozen for later) or
Return soup to dutch oven, stir in milk, and sour cream.
Heat over low heat, stirring occasionally, till heated through.
Ladle into bowls, sprinkle with parsley.
Serve with your choice of crackers, a slice of toasted crusty bread!
*** A bowl of Apples on the table for a centerpiece...looks pretty.....!ENJOY!