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.
Enjoy
the Ol'Buzzard
that does look great.
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