Recipe by David!
"After going with my wife and young daughter to pick some apples, I decided to experiment with our bounty of crisp New York apples. This was a hit with my little girl, my wife, and her parents! I served this as a soup course preceding roasted pork with sauerkraut, and it was great. I'll make again with some good bread as a soup meal."
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apples - peeled, cored, and diced
freshly grated nutmeg
coarsely ground black pepper
1 (12 ounce) box
frozen butternut squash
I triple checked that I followed the recipe correctly because mine turned out nothing remotely like the photo. It was super runny (not surprising I guess with 6 cups of liquid) and nothing like the consistency of any other butternut squash soup I've ever had, even after I used my immersion blender to puree the chunks. It smelled good, but the spices overpowered any of the flavor of squash or apple.
* Percent Daily Values are based on a 2,000 calorie diet.
Butternut Apple Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 91
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