| Cuisine: American | Type: Soup | Serves: 8 |
|
Source:
|
Colorado Homes & Lifestyles/Oct 93 |
|
Attributes:
|
Vegetarian |
|
Comments:
|
|
|
Serving Suggestions:
|
|
Ingredients:
|
5 lbs. butternut squash, peeled/diced 1 l/2 lbs. apples, quartered/cored 1 one-inch cinnamon stick 8 cups chicken stock 1 cup unsalted butter 1/3 cup pure maple syrup 1/2 tsp. ginger 1/2 tsp. salt 1/2 tsp. nutmeg 1 pint light cream |
|
Instructions:
|
1. Simmer the butternut squash, apples, cinnamon and stock together until the squash is soft. Run mixture through a food mill and return to pot. Add remaining ingredients, except cream, and simmer 15 minutes. Add cream, strain, and serve topped with parsely sprigs. |
|
Related recipes:
|
None |
2001-03-10