Butternut Squash and Apple Soup
Butternut Squash and Apple Soup is perfect for those chilly fall and winter nights. The apple in this recipe adds a perfect tartness to balance out the butternut squash!
Servings: 4
Calories: 90kcal
Ingredients
- 1 butternut squash, peeled, seeded and cubed
- 2 apples, peeled, cored and cubed (I like to use sweet apples like fuji or gala)
- 1/2 teaspoon nutmeg
- 1 teaspoon kosher salt
- 32 ounces vegetable broth
- 1 small onion, chopped
- 1 tablespoon butter or oil
Instructions
- Sauté the onion in the olive oil over medium heat for 3-4 minutes or until translucent.
- Add the butternut squash, apple, and spices and stir to combine.
- Add stock and bring to a boil, reduce to a simmer, cover and cook for 15 minutes or until vegetables are tender.
- Puree soup in a blender (make sure not to fill your blender more then 3/4 full at one time).
- Serve.
Notes
- If using Philips Soup Maker, add all ingredients to the soup maker (no need to puree - the soup maker does it for you!), select the first setting and press the ON button to start the soup. Once Philips Soup Maker is complete, serve.
Nutrition
Calories: 90kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Cholesterol: 5mg | Sodium: 530mg | Fiber: 3g | Sugar: 7g