Submitted by The Spur Cross Ranch Cook, Pryor, Okla. 


• 2 1/2 to 3 pounds butternut squash

• 1/4 C butter

• 1 carrot, coarsely chopped

• 1/2 C onion, chopped

• 1/2 C celery, chopped

• 2 cloves minced garlic

• 2 large apples, peeled, cored and chopped

• 1 quart chicken broth

• 1 C apple cider

• 1 Tbsp thyme

• 1/2 C sour cream


Bake squash at 400 degrees, after cleaning, face down on a baking sheet for 45 to 60 minutes. If using frozen, cubed squash, simply unthaw and skip the baking process. Melt butter in a Dutch oven. Add carrot, onion, celery and garlic. Cook until onion softens. Add squash, apples, chicken broth, cider and thyme. Bring to a boil; reduce heat and simmer for 10 minutes. Allow to cool a little, then puree in a food processor, adding sour cream until smooth. 


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