Warm Harvest Soup

Sure, it may not be fall anymore, but it's still cold. This soup is full of nutrients and sure to please. I have not tried it yet, so if you do - let me know how it turns out.

1 T olive oil 1/2C chopped carrot ½ C chopped celery

1/3 C chopped onion 1 ½ lb butternut squash, seeded & cut into 1” cubes

2 Med apples, cored, cut into 1” pieces 4 C chicken broth

Black Pepper Croutons

1) In a big pot, heat oil on medium heat. Add carrots, celery and onion. Cook, stiring occasionally for 8-10 minutes or until tender and starting to brown. Add squash, apples, and broth. Bring to a boil, reduce heat. Simmer 20 minutes or until squash is tender. Cool slightly.

2) Puree soup, in two batches if needed, in a blender or food processor. Add pepper and croutons.

Yield: 6 cups