Grand debut

I had been planning this blog for a while, but computer issues delayed it's grand debut. I had also been thinking for a while which recipe was special enough for this first of many blogs. Well, I'll start with one that I think is fairly easy and can satisfy all (yes, it's vegan friendly!).

Butternut Squash, Apple and Onion Soup

40 oz butternut squash chunks (I used pre-cut squash to save time)
2 large apples, sliced or diced and unpeeled, such as cortlands
2 medium onions, sliced
2 tbsp. apple cider vinegar
salt, cinnamon (about 2 tsp) and nutmeg to taste (about 1 tsp)
water



Raw butternut squash, apples and onions



Place butternut squash, apples and onions into large stock pot. Add enough cold water to cover squash, apples and onions. Bring to boil and then simmer until squash is very tender, probably about an hour. Take off heat and use hand blender or regular blender until the consistency is smooth. Add salt, cinnamon, nutmeg, and vinegar and stir well.

Cooked ingredient before they are blended together

The finished product!!! Yummm!!!

(This also works really well in a slow cooker. This makes several batches and can easily be frozen in batches. This is more of a sweet kind of soup, but can be made more savory and spicy by adding red pepper flakes or any hot pepper of your choosing.)

Try it and let me know what you think.