Pot of Gold Soup

Is it cold where you are? Make haste to the kitchen to prepare this little soup!

Temperatures where I live need to go up just a skosh, therefore, unless you tell me this will taste fantastic chilled, I shall be saving it for later in the year when it’s time to encourage lower temperatures.

Either way, the more people you have helping to make it, the sooner you’ll be able to tuck in and sigh contentedly at such a tummy-warming meal.


Pot of Gold Soup (slightly tweaked from FamilyFun)

2 tablespoons butter
1 onion, finely chopped
3 medium apples
2 medium butternut squashes (about 3 pounds)
1 cup apple juice or cider

3 cups vegetable stock
2 tablespoons brown sugar
1 tablespoon pumpkin pie spice
Salt and pepper

1. Melt the butter in a saucepan over low heat. Add the chopped onion and saute until soft and translucent. Remove the onion from the heat.

2. Now set your kids to work peeling the apples while you peel, seed, and chop the squash. Core and chop the peeled apples.

3. Add the apples, squash, juice or cider, and vegetable stock to the onions and bring to a boil. Then lower the heat and simmer partially covered for 25 minutes.

4. Stir occasionally, clean up the kitchen, and set the table while you’re waiting.

5. Add the brown sugar, pumpkin pie spice, and salt and pepper. Puree the soup, reheat, and serve. Makes 6 to 8 servings.

Now where can I get such a lovely little pot o’ gold-looking soup bowl?


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