Creamy butternut squash and apple soup

Name: Creamy butternut squash and apple soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 cup(s) Vegetable broth; 12 oz Raw butternut squash peeled and cut into 1- to 1 1/2-inch cubes; 0.5 large Vidalia onion or other sweet onion, cut into wedges; 0.5 small Apple peeled and cut into to 2-inch cubes; 0.25 tsp Table salt or to taste; 0.125 tsp Black pepper or to taste; 0.125 tsp Ground nutmeg or to taste

Points®

Total Time

30 min

Prep

15 min

Cook

15 min

Serves

Difficulty

Easy

To save time, purchase fresh or frozen squash that has already been peeled and cubed. Garnish with optional chopped mint.

Ingredients

Vegetable broth

4 cup(s)

Raw butternut squash

12 oz, peeled and cut into 1- to 1 1/2-inch cubes

Vidalia onion

½ large, or other sweet onion, cut into wedges

Apple

½ small, peeled and cut into to 2-inch cubes

Table salt

¼ tsp, or to taste

Black pepper

⅛ tsp, or to taste

Ground nutmeg

⅛ tsp, or to taste

Instructions

In a large stock pot, combine the broth, squash, onion, and apple. Cover the pot and bring to a boil over high heat. Uncover the pot and reduce the heat to low. Gently simmer until the squash is very tender, about 10 minutes.
Puree the soup in the pot using an immersion blender (or puree in a regular blender in batches, careful not to splatter hot liquid). Season with the salt, pepper, and nutmeg; serve.
Serving size: about 3/4 cup

Creamy butternut squash and apple soup

Ingredients

Instructions

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