Creamy butternut squash & apple soup
0
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
Nice and simple: a puree of squash and apples with just a hint of fall spice. Serve hot, chilled or at room temperature. 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 optional chopped mint.
Ingredients
Vegetable broth
4 cup(s)
Butternut squash
12 oz, peeled and cut into 1- to 1 1/2-inch cubes
Vidalia onion
½ large, cut into wedges
Apple
½ small, peeled and cut into to 2-inch cubes
Table salt
¼ tsp(s), or to taste
Black pepper
⅛ tsp(s), or to taste
Ground nutmeg
⅛ tsp(s), or to taste
Instructions
1
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.
2
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.
3
Serving size: about 3/4 cup
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