Butternut Squash Soup

Ingredients

• 4 cup(s) vegetable broth
• 12 oz uncooked butternut squash, peeled and cut into 1- to 1 1/2-inch cubes*
• 1/2 large uncooked vidalia onion(s), cut into 2-inch cubes
• 1/2 small fresh apple(s), peeled and cut into to 2-inch cubes
• 1/4 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste
• 1/8 tsp ground nutmeg, or to taste

Instructions

1. 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.
2. 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.

Notes

Yields about 3/4 cup per serving.

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.