squash soup redux (lyn)

I try again and this time it’s slightly altered and perfect.  With a little borrowing from Zelia’s recipe this is how I will now be making my 4-point (from zero) squash soup:

• Sautee about 20 oz. of cut up squash with half a medium yellow onion and one clove of garlic
• Add 32 ounces of chicken broth
• Add half a granny smith apple, cut up
• Add a dash or two of nutmeg
• Bring to boil and then simmer (I let it simmer for about an hour, but it can be shorter)
• Use the emulsifier and serve

I bribe Alexander to try it.  “It tastes better than it looks but it still isn’t great.”  That's okay.  It'll be my lunch for the week.