Buttercup Squash Soup

6 Buttercup Squash, 4 Cups 
Butter 2 T.
Flour, 2 T.
Chicken broth, 101/2 oz. 
Apple Juice, 1 c.
Half & Half, 1 c.
Nutmeg, 1/4 tsp.
Salt, 1/4 T.


Wash, peel and cut squash into cubes.
Melt butter medium heat, add flour gradually, stirring until smooth and bubbly.
Add chicken broth and apple juice, bring to a boil.
Add cubed squash. Bring to a boil then reduce heat and simmer until soft, about 20 minutes. Cool thoroughly then puree. Return to pot and stir in half and half, nutmeg and salt. Stir thoroughly and serve warm.

Makes 4 cups.