Recipe - Creamed Butternut And Apple Soup

2 One half pound Butternut squash; peel, seed
& slice
Three fourths pound Cooking apples; peel, core &
quarter
4 cup Chicken broth
1 One half Inch cinnamon stick
1 cup Half and half
One fourth cup Butter; melted
2 tablespoon Maple syrup
One fourth teaspoon Salt
One fourth teaspoon Ground nutmeg
One fourth teaspoon Ground ginger

GARNISH
Apple slices
Ground nutmeg

Combine squash, apples, broth, and cinnamon sticks in a Dutch oven. Bring
to a boil; cover, reduce heat, and simmer 20 to 30 minutes or until squash
is tender. Remove cinnamon stick. Spoon mixture into container of an
electric blender, and process until smooth.

Return squash mixture to Dutch oven; stir in half and half and next 5
ingredients. Cook over low heat, stirring constantly, until well heated.
Serve hot. If desired, garnish with apple slices and ground nutmeg.

Yield 8 cups

Per serving: 202 Calories; 11g Fat (45% calories from fat); 8g Protein; 22g
Carbohydrate; 28mg Cholesterol; 925mg Sodium

Recipe by: Southern Living, Oct 1988

Posted to MCRecipe Digest V1 #830 by shade liveoak@polaris.net on Oct 7,
1997