 | | Directions |
- Tip: Chopping vegetables in a food processor saves time.
- In a large pan, add all the vegetables, apple cider and broth. Bring to a boil on medium high heat, stirring occasionally. Reduce heat and simmer until vegetables are soft, approximately 30 to 40 minutes. Add seasonings to taste.
- Purée mixture with an immersion blender or food processor.
- Return to low heat. Add water or broth, if needed, to achieve desired consistency. Serve hot, garnish as desired.
*If desired, two of the same type of potato can be used. |
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Prep Time: 25 minutes
Cook Time: 45 minutes
Container: large heavy saucepan
Servings: 6
Serving Size: 1 cup
|  | | Ingredients | | - | | 3 cups cooked squash |
| - | | 1 sweet potato, large, peeled and chopped* |
| - | | 1 russet potato, large, peeled and chopped* |
| - | | 2 onions, medium, chopped |
| - | | 3 apples, medium, peeled, cored and chopped |
| - | | 2 1/2 cups apple cider |
| - | | 1 cup (to 2 cups) chicken or vegetable broth, adjust to desired consistency |
| - | | 1 1/2 teaspoons kosher salt |
| - | | black pepper, freshly ground, adjust to taste |
| - | | 1/2 teaspoon pumpkin pie spices, adjust to taste |
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