Apple Squash Soup

Ingredients

• 4 lbs butternut or acorn squash 
• 3 cups chicken broth 
• 1/4 cup margarine
• 1 large onion, diced
• 4 medium tart apples peeled and diced
• salt to taste

Method

1. Peel squash: cut into large chunks, removing and discarding all seeds and fibers. Put broth into large saucepan or soup pot and add squash pieces.
   Bring to a boil over high heat; then lower heat, cover and simmer 20-25 
   min, or until squash is very tender.
2. Meanwhile, melt margarine in a large skillet or saucepan over med-high
   heat; then sauté onion until it's tender, but not browned. Add the apples
   and sauté until they're tender.
3. In batches, using a blender or food processor, (fitted with steel blade),
   process apples, onion, and squash broth so the mixture can be easily
   pureed. Reserve the remaining broth.
4. Stir the pureed mixture back into the pot containing the reserved broth.
   If the soup is too thick, stir in additional broth as desired.
5. Season with salt if desired.
6. Enjoy!

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