Apple Butternut Squash Soup

A thick soup that's great in the fall time. It has a strong squash base with a hint of sweet apple.

Servings: 5

Ingredients:


1	apple
1 <a href="javascript:openCalcWindow(1.00000, 'cup')">cup</a>	barley flakes
1 large	butternut squash
4 large	carrots
4 stalks	celery
1 <a href="javascript:openCalcWindow(1.00000, '14 oz. can')">14 oz. can</a>	cream of celery soup
0.75 <a href="javascript:openCalcWindow(0.75000, 'cup')">cup</a>	diced peppers (frozen ok)
0.5 <a href="javascript:openCalcWindow(0.50000, 'teaspoon')">teaspoon</a>	oil
1	red onion
2	sweet potatos
2 <a href="javascript:openCalcWindow(2.00000, '14 oz. can')">14 oz. can</a>	water

Directions:

Step 1

Dice the red onion and fry in a large soup pot with the oil until brown.

Step 2

Chop celery, carrots, squash, and sweet potatos into 1 cm cubes. Add to the pot along with the can of soup and water. Bring to boil. Cover, and let simmer. Mix every 5-10 minutes.

Step 3

After about 30-45 minutes, the squash will begin to disappear into the liquid. When this happens, add the barley flakes, diced peppers, and diced apple.

Step 4

Let simmer for another 15-20 minutes, or until the barley is cooked and the squash is completely dissolved.

Recipe provided via www.MeanMeals.com