BUTTERNUT SQUASH AND APPLE SOUP ENJOY DAN:

                 BUTTERNUT SQUASH AND APPLE SOUP by CHEF DAN:

Serves 4

INGREDIENTS:

1-tablespoon butter

1-tablespoon olive oil

1 onion, chopped

1-butternut squash

2 garlic cloves, smashed

2 apples from Gibson’s garden

2-cups chicken broth

2 cups apple cider or juice

4 springs fresh rosemary

1/2-teaspoon EACH nutmeg and cinnamon

2 teaspoon salt

DIRECTIONS:

1.    In a stock pot heat the butter & olive oil over low-heat, when sizzling.

2.   Add onions and curry powder and sauté for about 20 minutes.

3.   Stir occasionally, scraping the bottom of the pot.

4.   Peel the squash and cut in half, remove the seeds,

5.   Then cut the squash into chunks.

6.   Peel quarter, and core the apples, cut into chunks.

7.   Add squash, apples garlic cloves, salt & pepper, and 2 cups of chicken broth to the pot.

8.   Add rosemary, nutmeg and cinnamon to the pot.

9.   Bring to a boil, cover and cook over low-heat for about 40 minutes.

10  Puree it coarsely in the bowl of a food processor fitted with a steel blade or immersion blender.

11  Pour soup back into the pot.

12  Add apple cider and just enough broth to make the consistency you want.

13  Remove rosemary springs.

ENJOY DAN:                                           EAT WELL LAUGH OFTEN AND SMILE!!