APPLE SQUASH SOUP
baked butternut squash
cut and peeled tart apples
large sliced onion
allspice,ground cumin, cardamom and cinnamon
salt and pepper
Cut you butternut squash in half. Remove seeds. Save seeds to plant for next year.
Place cut side down in baking dish. Bake on 350 for 1 hour or until soft.
While the squash is baking, you want to caramelize your onions. Add oil to cast iron frying pan, add onions, cook on medium heat for about a half hour. The onions will sweeten and get brown.
Add squash, apples, onions, chicken stock, apple juice and spices to your slow cooker. and cook on low for a couple of hours. Blend well with a hand blender.
Serve with a dollop of plain yogurt or cream. Chopped apples and candied walnuts also work well on top.
An Apple a day!
October 2nd, 2017