Winter squash soup

Butternut Apple soup

A favorite winter soup combining ingredients that can be found in my root cellar.

This recipe will not give exact amounts of ingredients. This recipe is altered based on what you have on hand or what suits your taste. Use it as a guideline for a delicious lunch or dinner.

Butternut squash, apples, carrots, celery, onion, garlic, apple cider, milk/cream, vegetable broth, Smart Balance spread/olive oil, ginger, cinnamon, salt, pepper.

Preheat oven to 400 degree's. Cut 2 butternut squash in half length wise and scoop out the seeds (save for your chickens). Place squash on cookie sheet and top with Smart Balance and cinnamon. Roast in oven for about an hour.  While the squash is roasting saute until caramelized the onion, garlic, celery and carrots in either olive oil or Smart Balance spread with ginger and pepper.

Take squash out of oven when they are tender. Skins will peel off easily (save for the horses) and place squash into a soup pot. Pour vegetable broth, apple cider, cinnamon and apples into the pot. Bring to a boil then simmer until the apples are tender.

Combine everything together in a blender ( will take a couple batches) until smooth. Pour back into the pot. Add milk/cream, Smart Balance Spread and salt and pepper to taste. Enjoy!