I love this recipe. There is only a little cream & so it’s got a great flavor.
1 medium butternut squash
1 medium yellow onion chopped
3 tbsp butter
2 apples peeled and cored
2 sticks of celery chopped
1 carton of chicken broth
1 pint of heavy cream (or half and half)
salt and pepper to taste
Optional
**Nutmeg to taste
**Sour Cream (dallop per bowl)
**bread to dip
Directions:
Wash butternut squash and take a small knife or fork and puncture squash all over to release air. Bake at 350 degrees for 1 hour or until tender (you can check that with a fork). Fill sink with cold water and place squash in sink to cool. While cooling, in a deep saucepan – melt butter and saute onions and celery until clear and tender. Add 2 cups of broth and apples and bring to a boil. Boil until apples are tender (about 10 min.) remove from heat, add remaning chicken broth and let cool. Peel skin off of squash and cube squash. In a food processor or blender puree squash and apple-liquid until smooth. (Do not blend while food is really hot, as heat expands). Return to pan and add cream. Bring to a near boil and serve.
