| | Directions | | Bake squash and scoop into container. In large heavy pan, sauté onions in butter until translucent in color. Add carrots, potatoes and apples. Add broth, cover and simmer until vegetables are tender. Then add squash, gingers and cinnamon. Add cream or milk. Place in blender and puree. Place back on stove to heat but do not allow to boil. Enjoy with fresh bread! |
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| Ingredients | | - |  | 1 butternut squash |
| - | | 3 tablespoons butter |
| - | | 2 cups chopped onion |
| - | | 2 chopped carrots |
| - | | 1 peeled medium Potato (chopped) |
| - | | 2 peeled Apples (chopped) |
| - | | 3 1/2 cups Broth (chicken or vegetable) |
| - | | 1 1/2 cups milk or cream |
| - | | 1 tablespoon fresh, shredded Ginger |
| - | | 1 teaspoon Ginger |
| - | | 1/2 teaspoon cinnamon |
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