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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
Preparation Time: 5 - 10 minutes
Cooking Time: about 1 hour
Author Rating: 8/10
User Rating: 1.0/10 (based on 2 votes)
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Ingredients:

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1	apple
1 <a href="javascript:openCalcWindow(1.00000, 'cup')">cup</a>	barley
1	butternut squash
0.25 <a href="javascript:openCalcWindow(0.25000, 'teaspoon')">teaspoon</a>	cayenne pepper
1 <a href="javascript:openCalcWindow(1.00000, '14 oz. can')">14 oz. can</a>	cream of celery soup or milk
0.5 <a href="javascript:openCalcWindow(0.50000, 'teaspoon')">teaspoon</a>	cumin
1 <a href="javascript:openCalcWindow(1.00000, 'cup')">cup</a>	diced carrot
1 <a href="javascript:openCalcWindow(1.00000, 'cup')">cup</a>	diced celery
1 <a href="javascript:openCalcWindow(1.00000, 'teaspoon')">teaspoon</a>	oil
1	red onion
1 <a href="javascript:openCalcWindow(1.00000, 'teaspoon')">teaspoon</a>	salt
2	sweet potatoes
2 <a href="javascript:openCalcWindow(2.00000, 'cup')">cup</a>	water

Directions:

Step 1

Dice the red onion and fry in a large soup pot with the oil until brown.

Step 2

Chop celery, carrots, squash, and sweet potatos into 1 cm cubes. Add to the pot along with the can of soup and water (and whole barley if using whole barley). Bring to boil. Cover, and let simmer. Mix every 5-10 minutes.

Step 3

After about 45-60 minutes, the squash will begin to disappear into the liquid. When this happens, add the diced apple and salt/cumin/cayenne pepper

Step 4

Let simmer for another 15-20 minutes, or until the barley is cooked and the squash is completely dissolved.

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