Butternut Soup

Festive Argonaut Soup

What better way to heat up your insides on a cold winters day than with a hot cup of soup?

6 cups peeled, chopped and seeded Argonaut butternut squash

3 carrots, peeled and thinly sliced

2 tbsp butter

1 onion, diced

28 oz (3½ cups) chicken broth

½ cup apple cider

Sour cream

Cover carrots with water in large Dutch oven, or soup pot. Bring to a boil and cook boiling for 5 minutes.  Drain water, remove carrots from pan and set aside. 

Melt butter and add onions.  Cook until onions are slightly golden – about 8-10 minutes.  Stir in carrots and squash.  Pour chicken broth over top.  Bring to boil, reduce heat slightly, and cook 30 minutes.  Add apple cider when veggies are fork tender. 

Remove from heat and cool slightly.  Working in batches, place squash mixture in food processor or blender and process until almost smooth; place soup in crock pot to keep warm. 

Serve with sandwiches, pretzels and a scoop of sour cream.

© Crackerberries 2012