Servings: 6
Total Prep Time: 15 to 30 minutes
Ingredients:
1 (16 oz.) Bag frozen butternut squash
1 Small vidalia or sweet onion, quartered
1 14 oz. Can chicken broth
1 Medium apple, cut into cubes
1 cup Milk (or to taste)
1 tsp Olive oil
Salt and pepper
Procedure:
Heat olive oil on med-low heat in medium saucepan; sauté onion until soft. Add squash and broth (Add water if squash is not covered) and bring to boil over high heat. Reduce heat and simmer 8 minutes or until squash is tender. Puree with hand blender; salt and pepper to taste. Add milk. Ladle into individual serving bowls and top with chopped apple.
Notes:
You can serve at the table with milk and apple cubes on the side for each to add to their individual taste -- kids especially love this. If making ahead, add the milk and apple cubes just before serving.
Restaurant: New Town Bistros, 420 Jonestown Rd, Winston-Salem, NC
Recipe Type: Authentic
Submitted By: Chef Mack ParkerRecipe Type: Authentic
Recipe Author: Chef Mack Parker
Recipe Source: http://forsythmags.com/backoffice/Web%20Pdfs/FWPDFS/FW11-05/Print%20FWnov05PS.pdf