It’s a Good Time for Soup

               We had snow on Halloween.  Yes, Mother Nature gave us a surprise before November.  All of this makes you think about eating something hot.  Along with this is the arrival of butternut squash at the farmers markets and grocery stores.  This squash makes a creamy soup that warms you up.

Butternut Squash Soup

1 medium Butternut Squash, peeled, seeded, and chopped into large chunks (about 5 to 6 cups)

2 Apples, peeled, cored, and cut into large chunks

1 large Sweet Onion, cut into large chunks

3 Tbsp Maple Syrup

2 Tbsp Butter

1 Tbsp Brown Sugar

2 c. Milk

1. Preheat oven to 350°.
2. Place Squash, Apples, and Onions in a jelly roll pan.
3. Drizzle Maple Syrup over the Squash Mixture and stir until everything is coated with the Syrup.
4. Put in the oven for 20 minutes.  Then remove from the oven and stir in the Butter.
5. Return the pan to the oven for another 20 minutes.  By this point, the Squash should have browned edges while the Apples and Onions have softened.
6. Allow to cool for 5 minutes.
7. Put the Milk and Brown Sugar into the blender.
8. Add the Squash Mixture to the blender and puree.

      If you want a richer soup, use half and half or cream instead of the Milk.  You can eat the soup after pureeing but you can also let it cool completely and store for later.  If using it later, just put in a pan and heat it over medium heat.

Substitutions: Lactose Free Milk or Cream, Non-Dairy Spread