ButternutSquashSoup - Version 2

 

 

 

 

 

 

 

 


This recipe is simple, quick and perfect for cooler days.  Enjoy!

INGREDIENTS:

olive oil
1 vidalia onion, chopped into small cubes
1 squash, cubed and peeled
2 apples of your choice, peeled and cut into 4 pieces
chicken broth – homemade or low sodium, organic chicken broth (I like Pacific)
nutmeg
cinnamon
1 tsp sea salt, or to taste
dash of pepper

 

DIRECTIONS:

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.