Butternut Squash Soup
- Total Time
Nice and simple: a puree of squash and apples with just a hint of fall spice. Serve hot, chilled or at room temperature.
fat free vegetable broth4 cup(s)
uncooked butternut squash12 oz, peeled and cut into 1- to 1 1/2-inch cubes*
uncooked vidalia onion(s)½ large, cut into 2-inch cubes
fresh apple(s)½ small, peeled and cut into to 2-inch cubes
table salt¼ tsp, or to taste
black pepper⅛ tsp, or to taste
ground nutmeg⅛ tsp, 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 3/4 cup per serving.