Butternut Squash Soup
Try this tasty butternut squash soup!
- 4 cups vegetable broth
- 12 oz butternut squash peeled, cut into 1-1.5" cubes
- 1/2 onion cut into 2" cubes
- 1 small apple peeled, cut into 2" cubes
- salt and pepper to taste
- 1/8 tsp ground nutmeg
Combine broth, squash, onion and apple in a large stock pot and bring to a boil over high heat. Remove lid and reduce heat to low. Simmer until the squash is very tender (approx 10 minutes).
Transfer soup to blender and puree in batches. Season with salt, pepper and nutmeg.
Serve immediately or transfer to a slow cooker and keep on “warm” until you’re ready to eat.