Michigan Apple Butternut Soup

Ingredients	Directions
1 large butternut squash, peeled, seeded and cubed 1 medium onion, diced 2 apples, peeled, seeded and diced small (gala or Jonathans preferred) 2 c low sodium chicken stock 1 tsp. granulated garlic ½ tsp. white pepper 2 cups 2% milk 1 Tbsp. butter	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 Total Fat Saturated Fat Cholesterol Sodium Total Carbohydrates Dietary Fiber Protein	206 4g 2g 12mg 73mg 40g 6g 7g