Butternut Squash & Apple Soup
6 portions
35mEnhance 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 Onion
1 Butternut Squash
2 Apples
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
1
2
Gather and portion ingredients.
3
Peel the butternut squash.
4
Cut the ends off of the squash and cut in half. Use a spoon to scoop out the seeds.
5
Cut the squash in half again and slice thin.
6
Peel the apples and cut around the core. Chop the apple into 1 inch chunks.
7
Add the chopped butternut squash, apple, and onion to a large soup pot, add broth so that it just cover the vegetables.
8
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.
9
Remove from heat and use an immersion blender or food processor to blend the soup until smooth.
10
Add the nutmeg, sage and salt to the soup.
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