1 medium onion, chopped fine
1 small acorn squash, peeled and seeded, and chopped
3 Tablespoons butter
1 cup apple juice
2 cups chicken broth
1 small apple, peeled and cored
Salt and pepper to taste
Sugar to taste (start with a teaspoon)
Sour cream for garnish
Chopped parsley for garnish
Sauté the onion and squash in butter for 2 minutes then add the chicken broth, apple juice, apple and seasoning. Cook until the vegetables are tender and transfer to a blender. Puree using pulsing action. Serve warm with sour cream on the side with parsley.
Yield: 4 to 6 servings.
