Butternut Squash Soup with Apple
This is a wonderful seasonal soup for the Fall, warming and aromatic.
I love it year ’round!
Preparation
1. Cut squash into 1-inch chunks
2. In large pot add olive oil and onion and cook until translucent, about 8 minutes
3. Add squash, apple and stock
4. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes
5. Remove squash chunks with slotted spoon and place in a blender and puree, (or use your hand blender in the pot). Return blended squash to pot.
6. Stir and season with nutmeg, cinnamon, salt, and pepper.
