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    Squash Apple Soup Recipe

    Submitted by Michael Coad, Buffalo, NY

    "Spending cold nights around the fire at home, or with the family at the cabin in the woods around the fire, I like to add a little kick to our meals," writes Michael.

    Ingredients for Squash Apple Soup

    • 2 lbs. butternut squash diced
    • 1 large tart apple, peeled and cored
    • 2 Tbsp. olive oil
    • 1 small onion chopped
    • 1 large carrot chopped
    • 1 cup celery chopped
    • 1 bay leaf
    • 5 cups chicken broth
    • 1 cup cream
    • 1 lemon, zested and juiced
    • 1 tsp. pepper
    • 1 cup crumbled goat or feta cheese
    • Optional: 3 shots Southern Comfort

    Directions

    Preheat oven to 400 degrees. Put squash and apple on greased baking sheet. Roast 45 minutes until tender. Cool and peel squash. Heat oil in soup pot and add onion, carrot, celery, and bay leaf. Sauté until tender. Remove bay leaf and add broth, squash, and apple. Puree in batches using blender. Return to pot. Add cream, lemon zest, and lemon juice. Heat through. Add pepper, feta cheese, and optional Southern Comfort.