Name: Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 cup vegetable broth; 12 oz butternut squash, peeled and cut into 1 to 1 ½-inch cubes; ½ oz large uncooked Vidalia onion(s), cut into 2-inch cubes; ½ small fresh apple(s), peeled and cut into 2-inch cubes; ¼ tsp table salt, or to taste; &frac18; tsp black pepper, or to taste; &frac18; tsp ground nutmeg, or to taste

Prep Time

10 min

Cook Time

10 min

Nice and simple: a purée of squash and apples with just a hint of fall spice. Serve hot, chilled or at room temperature.

PointsPlus® Value: 1.

ingredients

cup vegetable broth

oz butternut squash, peeled and cut into 1 to 1 ½-inch cubes

oz large uncooked Vidalia onion(s), cut into 2-inch cubes

small fresh apple(s), peeled and cut into 2-inch cubes

tsp table salt, or to taste

&frac18; tsp black pepper, or to taste

&frac18; tsp ground nutmeg, or to taste

Ingredient Substitution Guide

directions

Step 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.

Step 2

Purée soup in pot using an immersion blender (or purée in a regular blender in batches, careful not to splatter hot liquid). Season with salt, pepper and nutmeg; serve. Yields about 1/2 cup per serving.

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Roasted Butternut Squash Soup

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directions

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