Apple Butternut Squash Soup
A thick soup that's great in the fall time. It has a strong squash base with a hint of sweet apple.
- Servings
- 5
Ingredients
| 1 | apple |
| 1 cup | barley flakes |
| 1 large | butternut squash |
| 4 large | carrots |
| 4 stalks | celery |
| 1 14 oz. can | cream of celery soup |
| 3/4 cup | diced peppers (frozen ok) |
| 1/2 teaspoon | oil |
| 1 | red onion |
| 2 | sweet potatos |
| 2 14 oz. can | water |
Directions
- Dice the red onion and fry in a large soup pot with the oil until brown.
- Chop celery, carrots, squash, and sweet potatos into 1 cm cubes. Add to the pot along with the can of soup and water. Bring to boil. Cover, and let simmer. Mix every 5-10 minutes.
- After about 30-45 minutes, the squash will begin to disappear into the liquid. When this happens, add the barley flakes, diced peppers, and diced apple.
- Let simmer for another 15-20 minutes, or until the barley is cooked and the squash is completely dissolved.
Recipe provided via www.MeanMeals.com