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Buttnernut squash soup

From The Wednesday Market

<p>Made this soup yesterday, trying to use up some of my butternut squash bounty from the garden. Was quite tasty.</p>
Source: Modified from Farmers' Almanac 2013 (Entered by Amy Vaughn)
Serves: 4-5

2 tbs olive oil
3 lb butternut squash
2 med onions, chopped
1 Granny Smith apple
2 carrots, chopped
1 stalk celery, chopped

Step by Step Instructions
  1. ADDITIONAL INGREDIENTS: (I couldn't get it to let me add more ingredients above.) 2 tablespoons honey or brown sugar 5 cups chicken broth 1/4 tsp nutmeg Salt and pepper to taste 1/2 cup half and half (I used regular milk)
  2. Cut squash in 1/2, remove seeds and place face down in microwavable dish. Microwave for about 5 min, check for tenderness, cook longer if needed. Meanwhile, chop the onions, apple, carrots, and celery and saute in pot in the olive oil until slightly tender. Add the broth, salt & pepper, nutmeg, and honey and bring to low boil. When the squash is tender, scrape out the meat and add to the pot. It should be good and mushy. Cook, simmering til all the vegetables are nice and tender. Just before ready to serve, remove from heat and add the half and half. Yummy!