Butternut Squash Soupie Delicious
1 Tb butter
1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
3 cups apple cider
1.5 to 2 lbs. butternut squash (peeled and cubed)
1/4 cup fat free milk
1/4 cup fat free plain yogurt or half and half
1/4 cup maple syrup
1/2 tsp salt
1/2 tsp cinnamon
¼ tsp allspice
1/4 tsp ground white pepper
1/4 tsp ground nutmeg
Makes 6 appetizer servings or three meal servings.
Saute onions, carrot, celery and butter in a large saucepan (Dutch oven) till wilted.
Add squash and apple cider to saucepan, bring to boil, then lower temperature to simmer (covered) till squash is tender.
In a bowl add the remaining ingredients and whisk till blended.
Mash squash mixture in saucepan till mushy.
Mix with an immersion blender or transfer to blender or food processor. Blend till smooth.
Put squash mixture back in pan and stir in the rest of the ingredients, adding maple syrup to taste at the end. Rewarm if it has cooled too much.