Butternut Squash Soup III

Butternut Squash Soup III (Wrysmyguy)


Sauté 1 small onion in 2 tablespoons of butter in a large Dutch oven type pot

Peel butternut squash and dice into small pieces (add to pot)

Add 3 cans of College Inn chicken broth to pot

Peel and dice 2 carrots and 2 apples and put in pot

Cook the above about 30 minutes (or longer) or until the veggies are soft

Place in food processor and puree

Add salt, pepper and a pinch of nutmeg

Add 1 pint of heavy cream and stir

Cook a few more minutes or until well blended