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
garlic

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.

Add:
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
pepper

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


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