Creamy Butternut Squash & Apple Soup
0
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
This nice and simple puree of squash and apples has just a hint of fall spice and can be enjoyed hot, chilled, or at room temperature. To save time, you can 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
Uncooked vidalia onion(s)
½ large, or other sweet onion, cut into wedges
Fresh apple(s)
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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