From the kitchen of Amanda Hixon  (Co-owner of Sticky Fingers Ice Cream Company) 

  • 2 T Butter
  • 1 cup Chopped Onion
  • 2 cloves Garlic, Minced
  • 2 medium Butternut Squash (or other winter squash) peeled, seeded, and cut in 1″ cubes (or cook first, and scoop out)
  • 1/2 Granny Smith Apple, peeled, cored, and diced
  • 3 cups Vegetable Broth
  • 1 1/2 c. Apple Cider
  • 1 1/2 t. Salt
  • 1 t. minced Fresh Thyme or 1/2 t. dried
  • 1/2 t. Pepper

 1. In a large pot, melt butter over medium heat. Add onion and garlic, and sauté for 5 minutes. Add squash and apple and sauté another 5 minutes. 

2. Increase heat to high, add remaining ingredients, and bring to a boil. Reduce to a simmer, cover, and cook until the squash is tender, about 30 minutes. 

3. Remove from heat, in two batches, transfer soup to a blender and puree until smooth. Return to pot to warm. 

Soup can be held in refrigerator for up to three days or frozen. 

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