Sunday, October 4, 2015
A GREAT FALL RECIPEE
AN OCTOBER SOUP
One large butternut squash
Three and one half cups of low sodium chicken broth
One medium onion
One large apple
Cube the butternut squash into one inch pieces, add the diced onion and apple slices. Place in a slow cooker with three and one half cups of low sodium chicken broth – cook on high for four hours or low for six.
Puree contents of slow cooker then add
1 teaspoon of cinnamon and one half teaspoon of nutmeg and three tablespoons of maple syrup. Mix well and serve.
A hardy soup meal with bread and butter.