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Butternut Squash Soup
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Description
A simple and quick recipe perfect for fall using delicious fall flavors of butternut squash, apples, nutmeg and cinnamon.
Ingredients
- 1 Tablespoon Olive Oil
- 1 Squash, Cubed And Peeled
- 1 Vidalia Onion, Chopped Into Small Cubes
- 2 Apples Of Your Choice, Peeled And Cut Into 4 Pieces
- 1 teaspoon Sea Salt (or To Taste)
- Dash Of Pepper
- 16 ounces, fluid Chicken Broth, Homemade Or Low Sodium, Organic Chicken Broth (I Like Pacific)
- Nutmeg, To Taste
- Cinnamon, To Taste
Preparation
Lightly coat a saute pan with oil. Saute onion at medium heat for 2 minutes. Add squash, apple, salt, and pepper. Cover and cook on low heat 10–15 minutes, or until soft. Add some chicken broth as needed to keep the squash moist.
Once soft, pour contents of pan in a blender and puree. Add chicken broth as needed to reach desired consistency.
Sprinkle with nutmeg and cinnamon before serving.
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