SQUASH APPLE SOUP
2 LBS BUTTERNUT SQUASH, DICED
1 LARGE TART APPLE, PEELED AND CORED
2 TABLESPOONS OLIVE OIL
1 SMALL ONION CHOPPED
1 LARGE CARROT CHOPPED
1 CUP CELERY CHOPPED
1 BAY LEAF
5 CUPS CHICKEN BROTH
1 CUP CREAM
1 LEMON ZESTED AND JUICED
1 TEASPOON PEPPER
1 CUP CRUMBLED GOAT OR FETA CHEESE
OPTIONAL : 3 SHOTS OF SOUTHERN COMFORT
DIRECTIONS
PREHEAT OVEN TO 400 DEGREES
PUT APPLE AND SQUASH ON GREASED BAKING SHEET. ROAST 45 MINS UNTIL TENDER
COOL AND PEAL SQUASH
HEAT OIL IN SOUP POT AND ADD ONION,CARROT CELERY AND BAY LEAF
SAUTE UNTIL TENDER
REMOVE BAY LEAF AND ADD BROOTH, SQUASH, AND APPLE.
PUREE IN BATCHES USING BLENDER
RETURN TO POT. ADD CREAM, LEMON ZEST AND LEMON JUICE
HEAT THROUGH OVER LOW HEAT. ADD PEPPER, CHEESE AND OPTIONAL SOUTHERN COMFORT