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Discussion Starter · #1 ·
Here's the recipe I use. I got it from a Fred Meyer flyer years ago:

1/4 cup unsalted butter
2 large sweet onions, diced
2 large Granny Smith apples, peeled, cored and diced
1 tsp nutmeg
1/2 tsp allspice
1/2 tsp ground cinnamon
4 medium butternut squashes peeled, halved, seeds removed and diced into 1-inch cubes
3 qts chicken stock
salt and pepper to taste

In large pot, melt butter and sautee onions and apples until tender. Stir in spices, cook for a minute. Add squash and chicken stock, bring to a boil, then simmer uncovered until squash is tender -- 20-30 minutes. Puree and serve.
This goes just great with a grilled Tillamook cheese sammich on home made bread.
 

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Discussion Starter · #3 ·
Welcome, and it is about time to make another batch, mop it up with some fresh-baked no-knead bread ...
This one has worked well for me:
 

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Minus the onions and broth it sounds like pie filling, Lol. A nice wintery soup recipe for sure. If I may, here is a nice venison stew that is pretty decent on a cold day. It's a North African style stew.
 
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