Roasted butternut squash soup
0
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • 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
Vegetable broth
4 cup(s)
Black pepper
⅛ tsp(s)
Butternut squash
12 oz
Vidalia onion
½ large
Apple
½ small
Table salt
¼ tsp(s)
Ground nutmeg
⅛ tsp(s)
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.
3
Yields about 1/2 cup per serving.
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