Dad's Butternut Soup
Butternut Soup recipe
Yield
8 servingsPrep
20 minCook
30 minReady
50 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
butternut squash
and cubed |
|
| 2 | each |
apples
peeled and cubed |
|
| 1 | each |
onions
large, chopped |
|
| 3 | tablespoons |
butter
|
|
| 1 | teaspoon |
ginger
ground |
|
| ½ | cup |
apple cider
|
*
|
| 2 | cups |
vegetable stock
|
|
| ½ | cup |
milk
or cream |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
butternut squash
and cubed |
|
| 2 | each |
apples
peeled and cubed |
|
| 1 | each |
onions
large, chopped |
|
| 45 | ml |
butter
|
|
| 5 | ml |
ginger
ground |
|
| 118 | ml |
apple cider
|
*
|
| 473 | ml |
vegetable stock
|
|
| 118 | ml |
milk
or cream |
|
Directions
Heat the butter in a soup pot and sauté the onions until they are softened.
Add the squash and apples and the ground ginger.
Add the cider and stock, cover and cook until softened, about 25 minutes or longer.
Blend the soup, thinning with additional stock if needed.
Puree to desired consistency if desired.
Heat and add milk or cream just before serving.
