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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup
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.

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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
⅛ tsp black pepper, or to taste
⅛ tsp ground nutmeg, or to taste
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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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