Butternut Squash Soup
- Total Time
- 0:29
- Prep
- 0:14
- Cook
- 0:15
- 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.
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fat free vegetable broth4 cup(s)
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uncooked butternut squash12 oz, peeled and cut into 1- to 1 1/2-inch cubes*
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uncooked vidalia onion(s)½ large, cut into 2-inch cubes
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fresh apple(s)½ small, peeled and cut into to 2-inch cubes
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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.