Butternut Squash + Apple Soup
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Ingredients
- 1 Medium onion
- 2 apples (peeled and diced)
- 3 cups butternut squash (uncooked)
- 4 cups vegetable stock or water
- canola oil
- spices (nutmeg, cinnamon, salt)
Directions
| Step 1 | |
| In a big pot on the stove, heat about a tablespoon of oil. Add onion and cook until softened. Add 3 cups chopped butternut squash. (Skip a prep step and use pre-cut squash from the produce section.) | |
| Step 2 | |
| Add apples to the pot with approximately 4 cups of stock and/or water. Make sure that the liquid covers the squash and add more if you desire a thinner soup. | |
| Step 3 | |
| Cook covered for about 30 minutes, until the squash is easily mashed. Remove from heat. | |
| Step 4 | |
| Puree the contents of the pot with an immersion blender to desired texture. Season to taste with salt and cinnamon, nutmeg or a few sprinkles of pumpkin pie spice. | |