Soup: Butternut Squash & Sweet Tater
5ea Butternut Squash
5 lbs Sweet Potatoes
2 Yellow Onions chopped
2 cups Cream
2 sticks Butter
4 cups Apple Cider
Salt and Pepper
1. Peel the Squash and Sweet Potatoes. Slice into large chunks and set aside.
2. In a large stock pot, melt the butter and cook the onions until translucent. Add one gallon of water. Bring to a boil, then add squash and sweet potatoes. Cook until they are tender.
3. With a blender, puree the mixture and return to the stockpot. Bring mixture to a simmer. Adjust seasoning with Apple Cider, Cream and Salt & Pepper. Be careful not to boil the soup. Enjoy!
