1 butternut squash
1 small sugar pumpkin
1 (32 oz.) box chicken stock (Swanson)
1/4 medium sweet onion, chopped
2 medium-large green apples, peeled and sliced
1/2 cup quinoa seed (adds protein, and thickens soup by using excess liquid during the cooking process)
1/4 cup wheat berry (whole grain)
1/4 to 1/2 cup sugar (I use Splenda)
1 cup heavy cream

SUGGESTED SPICES:

cinnamon
nutmeg
all spice
sea salt
pepper

Remove rind from both squashes, cube and add to a pot of water and simmer till slightly tender (about 20 to 30 minutes).

Drain water and add chicken stock, onion, apples, quinoa seed and wheat berry. Simmer till apples are soft.

Using a blender, blend soup and transfer back into pot.

Add sugar, spices (to taste) and heavy cream. Blend again if required.

Simmer for a while and enjoy :)

Submitted by: JJDay