Butternut Squash Soup
Prep time: 10 min
Cook time: 10 min
Nice and simple: a puree of squash and apples with just a hint of spice. Serve hot, chilled or at room temperature.
4 cup(s)vegetable broth
12 oz uncooked butternut squash, peeled and cut into 1- to 1 1/2-inch cubes*
1⁄2 large uncooked vidalia onion(s), cut into 2-inch cubes
1⁄2 small fresh apple(s), peeled and cut into to 2-inch
1⁄4 tsp table salt, or to taste
1⁄8 tsp black pepper, or to taste
1⁄8 tsp ground nutmeg, or to taste
In a large stock pot, combine broth, squash, onion and apple; cover pot and bring to a boil over high heat. Uncover pot and reduce heat to low; gently simmer until squash is very tender, about 10 minutes.
Puree soup in pot using an immersion blender (or puree in a regular blender in batches, careful not to splatter hot liquid). Season with salt, pepper and nutmeg; serve. Yields about 1/2 cup per serving.
*You can purchase already peeled and cubed squash in the produce section of some supermarkets. You can also swap frozen, cubed squash for the fresh. Garnish with chopped mint.
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