Creamy butternut squash and apple soup
0
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
To save time, purchase fresh or frozen squash that has already been peeled and cubed. Garnish with optional chopped mint.
Ingredients
Vegetable broth
4 cup(s)
Raw butternut squash
12 oz, peeled and cut into 1- to 1 1/2-inch cubes
Vidalia onion
½ large, or other sweet onion, cut into wedges
Apple
½ small, peeled and cut into to 2-inch cubes
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 the broth, squash, onion, and apple. Cover the pot and bring to a boil over high heat. Uncover the pot and reduce the heat to low. Gently simmer until the squash is very tender, about 10 minutes.
2
Puree the soup in the pot using an immersion blender (or puree in a regular blender in batches, careful not to splatter hot liquid). Season with the salt, pepper, and nutmeg; serve.
3
Serving size: about 3/4 cup
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