Ingredients

The following ingredients have 1 Servings
  • 4 cup(s) Vegetable broth
  • 0.125 tsp(s) Black pepper or to taste
  • 12 oz Uncooked butternut squash
  • 0.5 large Uncooked vidalia onion(s) cut into 2-inch cubes
  • 0.5 small Fresh apple(s) peeled and cut into to 2-inch
  • 0.25 tsp(s) Table salt or to taste
  • 0.125 tsp(s) Ground nutmeg or to taste

Instruction

  • 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.
  • Puree soup in pot using an immersion blender (or puree 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.