Butternut soup

 
                               BUTTERNUT SOUP
 
 Recipe By     : PICK OF THE DAY SHOW #PD7724 12/24/96
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 12/24
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        butternut squash -- peeled and cubed
    2                    apples -- peeled and cubed
    1      large         onion -- chopped
    3      tablespoons   butter
    1      teaspoon      ground ginger
      1/2  cup           apple cider
    2      cups          vegetable stock
                         milk or cream
 
 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. 
 
 TIP: 
 VEGGIE SPAGHETTI 
 
 Heres a great way to get your kids to eat squash! Just pierce the stem
 end of a spaghetti squash with a knife or metal skewer, and place on
 roasting sheet. Roast at 350 for about an hour, open, and create
 strands by pulling away the flesh with your fork. Serve with butter
 and Parmesan cheese or tomato sauce.
 
 
 
           Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
                           Reserved 
 
 
 
 
                    - - - - - - - - - - - - - - - - - -