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Squash Soup, Easy (D/P, KLP, TNT)
Source: Unknown
Serves: 4 to 6

1 large turk's head, butternut, or (cut up) hubbard squash (about 2 or 3 pounds)
3 apples, peeled and cored or 2 cups orange juice
1 large onion, chopped
Salt and pepper, to taste
2 or 3 cups liquid (water, broth, vegetable cooking water, even milk)

Poke a few holes in the squash, and microwave for about 10 minutes. This will allow you to cut the squash in half, so that you can remove the seeds, and peel it easily.

Put the squash with the remaining ingredients into a large pot, and simmer gently until the vegetables and squash are very tender.

Purée the mixture with a stick blender, or cool and use processor. If the puré is too thick, add more liquid; if too thin, add potato flakes.

Poster's Notes:
You can season as desired: hot sauce, curry, garlic, za'atar, pizza spice, etc, etc.

Enjoy hot or cold, with or without a dollop of sour cream.

Last week I added a bag of frozen rhubarb and the remains of a can of cranberry sauce---wonderful! Do not be afraid to will be delighted.

I hate to brag, but I think I am the queen of squash soup! It is the easiest vegetable soup to make, too.

Posted by Eleanor Jourard

Nutritional Info Per Serving: N/A