Sweet Butternut Squash Soup
1 Small butternut squash
2 Medium carrots
4 cups chicken broth
1 garlic clove
¼ c white cooking wine
¼ tsp nutmeg
¼ tsp ground cloves
½ tsp ground cinnamon
Chop all fruits and vegetables into 1 inch cubes and mix in spices. Saute in large pan for 5 minutes. Add chicken broth and wine and simmer for 30 minutes. Puree in a blender and serve hot. Makes 8 cups of soup.
I also made a baby version by steaming some of the butternut squash ½ c, ¼ pear and ¼ apple. I blended it to baby food consistency with home made chicken broth. Yield about 2 servings.
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