Name: Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12 servings
Ingredients: 4 cup(s) fat free vegetable broth; 0.125 tsp black pepper or to taste; 12 oz uncooked butternut squash; 0.5 large uncooked vidalia onion(s) cut into 2-inch cubes; 0.5 small fresh apple(s) peeled and cut into to 2-inch; 0.25 tsp table salt or to taste; 0.125 tsp ground nutmeg or to taste

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Ingredients

fat free vegetable broth

4 cup(s)

black pepper

⅛ tsp, or to taste

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

ground nutmeg

⅛ tsp, or to taste

Instructions

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.

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.

Roasted Butternut Squash Soup

Ingredients

Instructions

Notes

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