Butternut Squash Soup

Ingredients 6 lbs Butternut Squash, peeled, cubed 2 lbs Apples, peeled, cubed 1 1/4 qts Chicken Stock 2 cups heavy cream, heated 5 1/2 oz butter, melted Salt and Pepper to taste Nutmeg to taste Sour Cream as needed Directions Place apples, squash, and stock in a sauce pot and bring to a boil. Reduce heat, simmer until squash is tender. Puree using food mill or immersion blender. Bring to a simmer again and add cream, butter and season to taste. Garnish with sour cream. -----Shared with Cookmate-----

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place apples, squash, and stock in a sauce pot and bring to a boil.

Step 2

Reduce heat, simmer until squash is tender.

Step 3

Puree using food mill or immersion blender.

Step 4

Bring to a simmer again and add cream, butter and season to taste.

Step 5

Garnish with sour cream.