This is a perfect winter soup.

I decided to reblog it from last year because it is so good

If you use a tart apple add one to two teaspoons of brown sugar

One large diced onion

Two cloves of garlic

Three tablespoons butter

Three packages of cut up butternut squash

Two diced and peeled apples

48 ounces of chicken or vegetable broth

1/4 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon ground black pepper

One can of drained and washed black beans

One cup of half and half

Saute the onion and garlic in the butter till soft

Add the butternut squash, apples, broth and seasoning.

Bring to a boil.

Cover the pot, turn down the heat to low and cook the squash till it is soft.

Let it cool and pour into a blender in batches till smooth

Pour back into the pot

Add the half and half and beans

Simmer on low till hot

Adjust the salt and pepper

I served this with a grilled sausage grinder.

When I served this for Thanksgiving, I omitted the black beans and put popcorn on top for garnish.

Published by cmangoff

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