Pot of Gold Soup
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 chicken stock
2 tablespoons brown sugar
1 tablespoon pumpkin pie spice
Salt and pepper
Directions
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.
Core and chop the peeled apples.
Add the apples, squash, juice or cider, and chicken stock to the onions and bring to a boil.
Lower the heat and simmer partially covered for 25 minutes.
Add the brown sugar, pumpkin pie spice, and salt and pepper.
Puree the soup, reheat, and serve. Makes 6 to 8 servings.
