Butternut Squash Soup

Terri, this is for you as promised :)

Serves 4 – 6

1 medium size butternut squash

3 ½ cups water

1 Tbs butter

1 small onion (chopped)

1 cored and chopped apple (I leave peel on if apple is yellow)

½ cup water

2 tsp salt

1 ½ tsp ground cumin

pepper to taste

½ cup cream (or milk, but cream is best)

Slice squash in half and scoop out the seeds, put it in a baking dish flesh side up with ½ cup water and bake until soft; about 1 hour at 325°. Let cool and remove skin.

Mine ended up in 3 pieces.  I think it is hard to cut.

Cut cooked and peeled squash into small pieces. A medium squash will have about 3 ½ cups of flesh to use.  Put 2 cups of squash and 2 cups of water into blender and blend until smooth. Pour into saucepan. Blend the rest of the squash with 1 ½ cups water. Add to pan.

In fry pan sauté onion and apple in the butter. When onion is clear and apple is soft put in blender with ½ cup water. Blend until smooth. Add to pan with squash. Stir in salt, cumin and pepper. Heat until hot, then stir in cream and serve.

3 - 4 cups squash pieces

Add the cream

I like to serve with a wedge of  The Laughing Cow Creamy Swiss cheese.