Chyrel's Recipes From Friends

Creamed Of Butternut-Apple Soup         
Serves 8

5 lbs. Butternut squash, peeled and diced
11/2 lbs. Apples, quartered
1 one-inch cinnamon stick
8 cups chicken stock, preferably homemade
1 cup unsalted butter
1/3 cup pure maple sugar
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 pint light cream

Simmer the butternut, apples, cinnamon and chicken stock together until the squash is soft. Run mixture through a food mill and return to the pot. Add remaining ingredients, except cream, and simmer 15 minutes. Add cream, strain and serve.

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