Butternut Squash and Granny Apple Soup

Ingredients:

•           2 tablespoons butter (or margarine)

•           ½ cup yellow onion, chopped

•           ½ cup red onion, chopped

•           6 green onions, sliced

•           4 cups butternut squash, peeled and cubed

•           1 large granny apple, cored and cubed (leave skin on)

•           1 cup carrots, peeled and sliced

•           2 potatoes, cubed (leave skin on)

•           1 quart chicken broth

•           ¼ tsp cinnamon

•           dash ground ginger

•           dash ground allspice or cloves

•           dash ground nutmeg

•           ½ to 1 t. salt, to taste

•           ½ cup whipping cream (optional)

Directions:

1.                  Melt butter in large soup pot on medium heat. Add onions and cook until tender, about 5 mins.

2.                  Raise heat to medium-high and add remaining vegetables, chicken broth, and spices and stir. Cover, reduce heat to low, and boil gently for 20-30 minutes until carrots and squash are soft enough to easily pierce with fork.

3.                  Puree the soup in batches in blender.

4.                  If adding cream, put now-pureed soup back into pot and add cream and simmer gently on low for another 5 minutes, covered.