Roasted Butternut Squash Soup

Total Time
0:20
Prep
0:10
Cook
0:10
Serves
12
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.
Ingredients
  • fat free vegetable broth
    4 cup(s)
  • uncooked butternut squash
    12 oz
  • uncooked vidalia onion(s)
    ½ large, cut into 2-inch cubes
  • fresh apple(s)
    ½ small, peeled and cut into to 2-inch
  • table salt
    ¼ tsp, or to taste
  • black pepper
    ⅛ tsp, or to taste
  • ground nutmeg
    ⅛ tsp, or to taste
Instructions
  1. 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.
  2. 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.
Notes
*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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