Roasted Squash Soup

Roast, peel, and chunk at least one butternut or buttercup squash.

In a dutch oven, sauté until tender in olive oil:
3 celery stalks, diced
1 onion, diced

Add some chicken broth to above mix and puree.  Return to dutch oven.  Add some chicken broth to cooked squash and puree until smooth.  Return to dutch oven.

1 baked, pureed apple (or 1/2 c. apple sauce)
any remaining chicken broth (total broth = about 1 qt)
1/4 t poultry seasoning
1/2 t salt

Bring to a gentle boil and serve.  Try croutons or toasted walnuts as an optional garnish.

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