Enhance the sweet richness of butternut squash with apples for a warm soup that practically screams Fall!
What you will need
2 Tbsp Olive Oil
1 Butternut Squash
4 cups Vegetable Broth
1 1/4 tsp Salt
1/4 teaspoon Nutmeg
1/2 tsp Rubbed Sage(Nutritional facts 34 calories, 0.58 g fat, 7.55 g carbohydrates, 0.58 g protein, 0 mg cholesterol, 248 mg sodium)
How to cook
Gather and portion ingredients.
Peel the butternut squash.
Cut the ends off of the squash and cut in half. Use a spoon to scoop out the seeds.
Cut the squash in half again and slice thin.
Peel the apples and cut around the core. Chop the apple into 1 inch chunks.
Add the chopped butternut squash, apple, and onion to a large soup pot, add broth so that it just cover the vegetables.
Cover the pot and bring to a boil. Lower the heat and let simmer for about 20 minutes or until the squash and apple chunks are soft.
Remove from heat and use an immersion blender or food processor to blend the soup until smooth.
Add the nutmeg, sage and salt to the soup.