Yield: 8
Butternut Squash & Apple Soup
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 1 tbsp oil
- 1 white onion, diced
- 1 butternut squash, seeded and chopped
- 2 carrots, peeled and chopped
- 3 apples, and chopped
- 6 cups vegetable broth
- ¼ tsp ground nutmeg
- ¼ tsp ground cinnamon
- ¼ tsp ground allspice
- Salt and pepper, to taste
Instructions
- In a large Dutch oven or soup pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until they begin to soften, about 3 to 4 minutes. Add the remaining ingredients and bring the mixture to a boil. Reduce the heat to medium, cover and simmer until the vegetables are tender, about 20 minutes. Remove the pot from the heat.
- Using an immersion blender, carefully blend the soup until it is smooth.
- Serve immediately or store in the refrigerator for up to 5 days.
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