SQUASH SOUP

INGREDIENTS:

• 2 cps chopped acorn squash
• 1 cp chopped broccoli stalks
• 1 med peeled tomato
• 3 cps chicken stock
• 2 cps broccoli florets
• 1 t cider vinegar
• dash hot pepper

DIR: In large saucepan over high heat, combine squash, broccoli, tomato and 2 cps chicken stock. Bring to boil, cook 10 min. Allow to cool. Blend in processor to smooth. In saucepan, heat 1 cp stock, add broccoli florets, cook for 3 min. Add vinegar, hot sauce and pureed squash mixture. Reheat and serve immediately.

Courtesy of : B's Cookbook.