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

2 Gala Apples (peeled)
1 Granny Smith apple (peeled)
1 pear (peeled)
1/2 cup raisins
3/4 cup dark brown sugar
3/4 cup sugar
2 Tbsp. flour
1 Tbsp. nutmeg
1 Tbsp. cinnamon
2 Tbsp. butter
2 pie crusts (if frozen crusts are used, defrost prior to using)

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Instructions

Cut peeled apples and pears into 1/4 inch slices and place in a large bowl. Add raisins.
In a separate bowl mix all sugars, spices, and flour. Pour mixture on fruit and toss to coat evenly.
Spread contents into one pie crust in your favorite pie pan. Cover with thin slices of butter.
Flip second pie crust over the first and seal edges well. For decoration, press edges with a fork. Cut 8-12 slits in top of crust.
Bake at 400 F for 45-60 minutes or until top is a dark golden brown. Let cool two hours.

Keywords: desserts, pies