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Squash and Fennel Soup

Ingredients:

• 1 large or 2 small butternut squash
• 1 fennel
• 1 onion
• 1 tbsp. butter
• 2 1/2 cups chicken broth
• 1 - 2 cups of fresh cider
• 1 bay leaf
• 1 tbsp. finely chopped fresh thyme or 1 tsp. dried
• 1/2 tsp. vine vinegar
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 apple

How To:

1. * pre-heat squash in the microwave to soften the skin and make peeling easier.

2. Dice fennel, squash and onion. Melt a tbsp of butter in the pot and sauté the onion first, then add squash and fennel.
   Add chicken broth, one cup of fresh cider and one bay leaf. Bring to a boil, then simmer for about 25 minutes or until the vegetables become soft. Remove bay leaf and transfer the contents to the blender and mix. Pour it back to the, add thyme, wine vinegar, salt and pepper. If the soup is too thick add more apple cider, as needed. Garnish with greens, apple slices or pumpkin seeds