Friday, October 5, 2012

Squash Apple Soup with Maple Syrup

4 cups cooked squash (pictured is Grey Ghost from our local farmers' market)
2 cups chopped apple
6 cups water
1 cup maple syrup
2 Tbsp ground cinnamon
2 tsp salt

To Make:
Add squash, apple and water to a slow cooker and cook on low for 6 hours
Add maple syrup, cinnamon and salt.
Puree with immersion blender.
Serve warm with salt and pepper on the side.

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