Butternut Squash Soup

Ann

ingredients

2 pounds butternut squash
2 tablespoons olive oil
1 cup onions, chopped
1 cup celery, chopped (tops preferred)
1 tart apple, chopped
1/2 teaspoon nutmeg
1 1/2 quart non-fat chicken stock
3/4 cup evaporated milk
2 tablespoons parsley, minced
1/8 teaspoon thyme
salt and pepper, to taste

directions

Peel and seed squash and cut into cubes. Sauté onions, apple and celery until soft. Add nutmeg and thyme. Add the cubed squash and chicken stock. Cook for 30 minutes. Cool. Puree in blender in batches. Return to pot and add evaporated milk. Heat, but do not boil. Garnish with parsley. Add a 1/4 cup of sherry for a nice flavor.

Variations:

This soup may be made using the following in the same amounts as the squash: broccoli, zucchini or roasted red peppers.

Source: Luise