Butternut Apple Soup

• 4 cups cooked butternut squash, mashed
• 2 large green apples, chopped
• 1 12 cups apple juice or 1 12 cups cider
• 2 -3 teaspoons chicken bouillon powder, to taste
• 1 tablespoon dried onion flakes
• 18 teaspoon pepper
• 12 cup half-and-half
• parmesan cheese (optional)

1. Spray the bottom of a medium saucepan with oil.
2. Place all ingredients in pan, except half and half and Parmesan.
3. Bring soup to a boil over medium high heat, stirring frequently.
4. Reduce heat to low, cover, and let simmer until apples have softened, about 20 minutes.
5. Stir frequently to prevent sticking.
6. Remove pan from heat, transfer soup to a food processor and process to desired smoothness.
7. Remove to pan and stir in half and half.
8. Heat to boiling.
9. Remove from heat and ladle into bowls.
10. Sprinkle with cheese.

butternut squash, green apples, apple juice, chicken bouillon powder, onion flakes, pepper, parmesan cheese

Taken from www.food.com/recipe/butternut-apple-soup-508722 (may not work)