Nice and simple: a puree of squash and apples with just a hint of fall spice.
Serve hot, chilled or at room temperature.
Ingredients
4 cups vegetable broth
12 oz uncooked butternut squash, peeled and cut into 1- to 1 1/2-inch cubes*
½ large uncooked vidalia onions, cut into 2-inch cubes
½ small fresh apple, peeled and cut into to 2-inch cubes
¼ tsp table salt, or to taste
⅛ tsp black pepper, or to taste
⅛ tsp ground nutmeg, 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.
Serving Size: Yields about 3/4 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.
