Creamed butternut and apple soup

8 Servings

Ingredients

Quantity Ingredient
2½ pounds Butternut squash; peel, seed & slice
¾ pounds Cooking apples; peel, core & quarter
4 cups Chicken broth
1½ Inch cinnamon stick
1 cup Half and half
¼ cup Butter; melted
2 tablespoons Maple syrup
¼ teaspoon Salt
¼ teaspoon Ground nutmeg
¼ teaspoon Ground ginger
Apple slices
Ground nutmeg

Directions

GARNISH

Combine squash, apples, broth, and cinnamon sticks in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 20 to 30 minutes or until squash is tender. Remove cinnamon stick. Spoon mixture into container of an electric blender, and process until smooth.

Return squash mixture to Dutch oven; stir in half and half and next 5 ingredients. Cook over low heat, stirring constantly, until well heated.

Serve hot. If desired, garnish with apple slices and ground nutmeg.

Yield 8 cups

Per serving: 202 Calories; 11g Fat (45% calories from fat); 8g Protein; 22g Carbohydrate; 28mg Cholesterol; 925mg Sodium Recipe by: Southern Living, Oct 1988 Posted to MC-Recipe Digest V1 #830 by shade <liveoak@...> on Oct 7, 1997

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