From: Debbi
Tags: soup, vegetarian, main
Last Made: Jan. 19, 2019
Scott:
Ana:
Alex:

Ingredients

  • 2 141/2 oz cans broth
  • 1 sm Granny Smith apple, peeled and quartered
  • 4 cups peeled cubed butternut squash
  • 1 cup chopped onion
  • 1/2 tsp Salt
  • 1/2 tsp curry powder
  • 1/8 tsp Cayenne
  • 1 sm (5 oz) can Evaporated Milk

Steps

1) Combine all but evaporated milk in a large saucepan 2) Boil, then cover and simmer 25 minutes, until squash is tender 3) Puree in batches in blender until smooth 4) Return to pan, adding milk, and heat until warm

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