Busters Recipes

Harvest Soup

3 lbs butternut or acorn squash
2 granny smith apples, peeled and cored
1 med. onion, chopped
1 small potato, peeled and cubed
2 carrots, peeled and chopped
4 cups homemade chicken stock (or GF canned)
2 tsp curry powder (to taste)
1 tsp salt
1/2 tsp white pepper
Apple cider

Peel, seed and cube squash, reserve seeds.

Place stock in large pot and bring to a boil.

Turn heat to medium and add squash, apple, onion
and carrot.

Cook till veggies are tender.

Strain veggies, reserving liquid.

Puree veggies in processor or blender till smooth.

Combine puree with reserved liquid and place back
on stove, med heat.

Add seasonings, adjust to taste.

Simmer 10 minutes to blend flavors.

If too thick, thin with cider or apple juice.

Toast cleaned seeds in toaster oven 300 degrees F
till golden brown.

Cool and use and garnish for yummy soup.

Freezes well. Serves 6.

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