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.
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.
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.