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
Member rating: No votes yet

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.

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