Name: Butternut Squash Soup
Total time: 1 h
Ingredients: 2 tablespoons butter; 1 small onion, chopped; 1 stalk celery, chopped; 1 medium carrot, chopped; 2 medium potatoes, cubed; 1 medium butternut squash – peeled, seeded, and cubed; 1 (32 fluid ounce) container chicken stock; Salt and freshly ground black pepper to taste

Ingredients

Units Scale

1 medium red cabbage
8 tart red apples
1/2 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon ground nutmeg
1/4 cup cider vinegar
3/4 cup sugar
Salt, to taste

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Instructions

Wash cabbage and coarsely shred. Put cabbage in a kettle or Dutch oven with about an inch of water.
Peel, core, and slice apples; arrange over top of cabbage.
Add cinnamon, ginger, and nutmeg. Simmer cabbage for 10 – 15 minutes or until desired doneness.
Remove from heat and gently stir.
In a separate bowl, mix together vinegar, sugar, and the salt to taste. Add blended dressing to cabbage. Mix to blend. Serve hot or cold.

Keywords: salads, side dishes