Matanni's Butternut Squash Apple Cider Soup

Soups > Vegetables >

Author: "The Book Lover's Cookbook" (Ballantine Books) by Shaunda Kennedy Wenger and Janet Kay Jensen
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Ingredients

4 cups butternut squash, peeled and cut into 1-inch cubes (other winter squash can be substituted)
3 cups apple cider
2 cups cream
1 1/2 tablespoons butter
Dash of salt


Directions

Steam squash until tender. Drain and puree. Return to pan and turn heat to low. Add apple cider, cream, butter and salt. Do not boil after cream is added. Stir until butter is melted. Serve immediately.

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