Recipe - Butternut Soup

2 pound Butternut squash; peeled and
cubed
2 Apples; peeled and cubed
1 lg Onion; chopped
3 tablespoon Butter
1 teaspoon Ground ginger
One half cup Apple cider
2 cup Vegetable stock
Milk or cream

Source: TVFN, Pick of the Day #PD7724 12/24/96

Heat the butter in a soup pot and saute the onions until they are softened.
Add the squash and apples and the ground ginger. Add the cider and stock,
cover and cook until softened, about 25 minutes or longer. Blend the soup,
thinning with additional stock if needed. Add heated milk or cream just
before serving.

Posted to JEWISHFOOD digest V97 #252 by jchavelh@notes.cc.bellcore.com on
Sep 18, 1997