Nancy’s Butternut Squash Soup

Ingredients:

5 tsp butter

2 cups leeks

4 granny smith apples, cubed

4 lbs butternut squash, cubed

7 cups of chicken broth

1 tsp salt

1/2 tsp celery powder

1/2 tsp thyme

add apple juice to taste

2 pieces of bread nubs

2 1/2 cups of lowfat milk

salt and pepper to taste

fresh Parmesan cheese for topping

Melt butter
Add leeks and cook 3-4 minutes
Add apples and squash and coat with butter and cook 3-4 minutes
Add broth, thyme curry and bread cubes and salt
Reduce heat and cook uncovered until squash is mushy 30-40 minutes
Cool
Remove little pieces at a time and put in food processor
After the processor, put soup into pot and add milk and salt and pepper to taste

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