See Also: Butternut Squash-Apple Soup(recipes)
Butternut Squash & Apple Soup(recipes)
Lamb, yam and butternut squash soup(recipes)
Roasted Butternut Squash Soup with Parsley Puree(recipes)
Vietnam Veterans Memorial(encyclopedia)
Vietnam Veterans Memorial(dictionary)
Gratin of butternut squash(recipes)
Roasted Butternut Squash(recipes)
Beef and Butternut Squash Curry(recipes)
Butternut Squash & Hazelnut Lasagna(recipes)

Vietnam Veterans Memorial (oh) and Butternut Squash-Apple Soup (recipes)


Vietnam Veterans Memorial (oh)



the Vietnam Veterans Memorial
the Vietnam Memorial
two long walls made of polished black stone which are arranged in a V-shape on the Mall (=park area) in Washington, D.C. The walls have more than 58,000 names carved on them, which is to remind people of all the US soldiers who died in the Vietnam War or never returned from Vietnam.

Butternut Squash-Apple Soup (recipes)


Butternut Squash-Apple Soup

Yield: Makes 6 to 8 servings



Ingredients:



3packages (12 ounces each) frozen cooked winter squash, thawed and drained or about 4-1/2 cups mashed cooked butternut squash

2cans (14-1/2 ounces each) chicken broth

1medium Golden Delicious apple, peeled, cored and chopped

2tablespoons minced onion

1tablespoon packed brown sugar

1teaspoon minced fresh sage or 1/2 teaspoon ground sage

1/4teaspoon ground ginger

1/2cup whipping cream or half-and-half









Preparation:





1.Combine squash, broth, apple, onion, brown sugar, sage and ginger in slow cooker. 2.Cover; cook on LOW about 6 hours or on HIGH about 3 hours or until squash is tender.3.Purée soup in Food processor or blender. Stir in cream just before serving.







Tip:

For thicker soup, use only 3 cups chicken broth.