Monday, October 22, 2012


2 to 3 TB unsalted butter
1 large onion, diced
1 large Granny Smith apples, peeled, cored, diced
1/2 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. cinnamon
2 butternut squashed, peeled, halved, seeds removed, diced in 1 inch cubes
1 1/2 qts. chicken stock
salt, pepper to taste

Melt butter in large pot.  Add onion and apples and cook until tender about 10 minutes.  Stir in spices and cook 1 minute.  Add squash and chicken stock.  Bring to boil then reduce heat and simmer until squash is tender about 20 to 30 minutes.  Puree and serve.  Add addtional stock if necessary to desired thickness. Add salt and pepper.  Refrigerate leftovers.  

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