Butternut Squash Soup
1 Tbs margarine or butter
2 large celery ribs, thinly sliced
1 large apple, cored peeled and cut into chunks
1 large firm ripe pear, cored and cut into chunks
1 2-pound butternut squash, seeded, peeled and cut into 1-inch chunks
(about 1 quartt.)
4 cups unsalted chicken stock
1/8 teaspoon ground nutmeg
salt and pepper to taste
In a large pot heat fat until foam subsides, Add celery, apple and
pear, Mix with large spoon. cover and cook until fruit is soft,
about 10 minutes.
Add squash and Broth, cover and bring to a boil. Reduce heat and
simmer until squash is soft, about 30 minutes.
Cool, uncovered, until cool enough to handle. Process in batches
in food processor until smooth. Return to pot, add nutmeg, salt
and pepper and heat thoroughly.
Note: If you use a good ripe Pear the sugar content is excellent.
This soup is easily canned.