Ingredients⌗

  • 32 Oz. Butternut Squash or Chicken Stock
  • 1 Stick Butter
  • 1 medium onion (white or yellow)
  • 1 medium carrot
  • 1 medium celery stalk
  • 1 medium butternut squash
  • 2 medium potatoes
  • 2 medium apples
  • 1/4 cup brown sugar
  • 1 tbsp. fresh ground ginger
  • 1 tsp. Salt (or to taste)

Cooking Instructions⌗

  1. Peel and wash and cube potatoes, celery, carrot, apple and butternut squash
  2. Dice onion
  3. In pot melt butter, then add vegetables. Cook over medium heat for five minutes, or until they start to brown.
  4. Add in apples, ginger and stock. Make sure that all vegetables are covered. If not, add water until just barely covered/ floating.
  5. Bring liquid to a boil, then reduce to a simmer. Allow to simmer for forty minutes, or until all of the vegetables are fork tender.
  6. Once done cooking, add in brown sugar, and salt.
  7. Either using an imulsifier or transfer to a blender. Blend until liquid and creamy all the way through. Once done blending, serve.

Optional⌗

Top with some yogurt to add a little extra cream. Garnish with pecans / cinnamon.

Information⌗

  • Prep time: 10 minutes
  • Cooking time: 50 minutes
  • Post cook prep time: 5 minutes