Butternut Squash Soup

By bersbear

Ingredients

• 1 butternut squash - about 2 1/2 lbs
• 1 tart apple - peeled and cored
• 1 chopped onion
• 3 tablespoons raw rice
• 1 teaspoon sugar
• 1/8 teaspoon curry powder
• 4 cups chicken broth
• 1 (6-ounce) roll jalopeno cheese
• Milk to stretch
• Salt to taste

Preparation

Step 1

Place squash, onion, apple, rice, sugar, curry powder, and chicken stock in a 3 qt saucepan. Simmer for 30 to 45 minutes. Add cheese, salt, and milk, and heat until cheese melts. Puree in food processor. God hot or cold, and can be made several days ahead.