2 cups of peeled, cubed, uncooked squash
2 cups of chicken or vegetable stock (combination of mushroom and chicken)
1 peeled, cored and chopped apple
1-2 grated carrots
1 medium onion, chopped
2 cloves garlic, minced
1 T butter
1/2 cup of cream or evaporated milk
Salt & pepper
Fennel seed
Optional: 1 lb ground turkey

If using the turkey, combine the turkey with salt, pepper, some garlic, and sage and fennel. Cook it up and set it aside. To make the soup, saute the onions in butter in a soup pot over medium heat. Add the garlic just as onions are becoming translucent. After another two minutes, add the stock, squash and apples. Bring heat to medium high, bring soup to a boil then reduce heat to simmer. Add the carrots and fennel seed (even if you're including it in the turkey, add some to the soup). Simmer until the squash is tender, then flavor with sage, salt and pepper to taste. Use an immersion blender, or transfer soup to a regular blender and puree. Return to the pot and turn the burner down to low. Stir in the cream and cooked ground turkey. Adjust seasonings to taste. Serve when seasonings are properly adjusted and the soup is piping hot.

AuthorBelle Creek Gardens