Creamy Squash Soup

1 acorn squash or small buttercup or butternut squash (about 2 cups cooked)

3 Tablespoon Butter or can use margarine, or oil

2 cups chopped onions

1 small carrot, diced

1 medium potato, diced

2 cooking apples, peeled, cored, and chopped

3 1/2 cups water

1 1/2 cups milk or apple juice - I used canned fat free evaporated milk - makes it creamy!

1/8 tsp cinnamon
salt & pepper to taste

Serves 4

Clean squash, cut in half, and scoop out the seds. Place it, cut side down, on a lightly oiled baking pan, cover and bake at 350 about an hour, until soft. Butternut squash can be peeled cubed and boiled rather than baked, if you prefer, but baking is easiest and heightens the flavor.

Meanwhile saute the onions in the butter - could use oil or margarine to make non-dairy - until they are translucent. Add the carrot, potato, apples, and water. Bring vegetables to a boil, lower heat and simmer about 20 minutes, until all vegtabels are tender.

When the baked squash has cooled, scoop out the soft insides and discard skins. Combine squash, vegtables, and stock with milk, or apple juice in a blender or food processor and puree in several batches to a smooth creay consistency.

Heat the soup on low until it is hot, but not boiling. Add cinnamon and season to taste with salt & pepper.

Serve this soup with a hearty dark bread.

Number of Servings: 4

Recipe submitted by SparkPeople user SHARONMOOERS.