Thanksgiving Soup |
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4 cups peeled, seeded & cubed butternut squash 1 small onion, cut in wedges 1 Granny Smith apple, peeled, cored & cubed 4 cups water (optional) 1 Tbs sugar 2 tsp vegetable broth powder 1/2 tsp rosemary, crushed 1 cup milk Seasoned dry bread cubes Combine the squash, onion, apple, water, sugar, vegetable broth powder and rosemary in a soup pot. Bring to a boil, reduce heat and simmer until the squash is very tender, 30-40 minutes. Purée the soup in a blender until smooth. (You may want to let it cool a little first.) Return soup to the pot. Stir the milk into the soup and heat gently until warmed through. Serve topped with the bread cubes, if desired. Yield: 6 servings Serving size: 1 cup |
Lee
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