1 large butternut squash, peeled, seeded and cubed
Melt butter in large sauce pan. Add onions, sauté until transparent. Add squash and sauté lightly.
Add chicken stock, let simmer for about ½ an hour. Add garlic, pepper and salt (to taste) then puree mixture. This can be done in small batches in the blender or food processor, or just mash well with potato masher.
Combine with the milk and apples and simmer over low heat until warm and the apples are soft.
|Nutritional Information||Servings 6|
|Calories per serving