Jo Ellen Litz's video: PA Dutch Butternut Squash Soup in Jo Ellens Kitchen 7 05 2023

Lebanon PA, 7.5.2023: PA Dutch Butternut Squash Soup in Jo Ellen’s Kitchen INGREDIENTS: • 2 tablespoons of butter or olive oil • ¾ cup chopped onion or 1 teaspoon onion salt • 2 pounds of cubed Butternut Squash (called neck squash back in the day.) • 1 peeled apple cubed, or 1 cup apple juice • 14 ounces of chicken broth • 1/3 cup of a citrus juice—lemon, lime, or orange; or a teaspoon of concentrate • 2 teaspoons of cinnamon • 1 teaspoon of ginger • 1 cup of milk, half and half, or cream OPTIONAL: • 1 teaspoon of salt • 1 teaspoon of honey • 6 dollops of sour cream • Almond slices, chopped pecans or other garnish DIRECTIONS: • Melt butter in a pot adding onions to simmer for three minutes. • Add Butternut Squash, apple, chicken broth, juice, cinnamon, and ginger. Bring to a boil, and cook for 20-25 minutes. • Remove from heat. Place ingredients into a blender or nutra bullet to puree. • Pour puree back into pot. • Add milk, half and half, or cream. Cook on low for another 10 minutes. • Serve topped with a dollop of sour cream, and sprinkle with slivered almonds, chopped pecans, or your favorite green herb.