Savory & Warming

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Ingredients

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Preheat the oven. Cut the squash and remove the seeds. Brush it with olive oil and sprinkle with salt and pepper. Place the the oven to roast.

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Heat the butter in the dutch oven and place the carrots and onions in to cook.

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Add in the cored and diced apples. As the apples begin to break down, add in the honey, brown sugar, thyme, and pumpkin spice.

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You can certainly can this soup in a pressure canner. However, if that’s not going to fit your to-do list, it can be stored in the refrigerator for up to 5 days, or frozen for about 3 months.

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Brown Sugar Cornbread

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Savory & Warming

Butternut Squash and Apple Soup

Ingredients

Preheat the oven. Cut the squash and remove the seeds. Brush it with olive oil and sprinkle with salt and pepper. Place the the oven to roast.

Heat the butter in the dutch oven and place the carrots and onions in to cook.

Add in the cored and diced apples. As the apples begin to break down, add in the honey, brown sugar, thyme, and pumpkin spice.

You can certainly can this soup in a pressure canner. However, if that’s not going to fit your to-do list, it can be stored in the refrigerator for up to 5 days, or frozen for about 3 months.

Expert Tip:

Brown Sugar Cornbread

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