Ingredients

The following ingredients have 4 Servings
  • 1 1/2 teaspoons olive oil
  • 1 apple, sweet (peeled, cored and diced)
  • 1/2 white onion (diced)
  • 2 garlic cloves (minced)
  • 2 cups butternut squash puree (yield from a 2 pound squash)
  • 2 cups vegetable broth (low salt)
  • 1/2 teaspoon salt (adjust to 1/4 if vegetable broth is salted)
  • 1/4 teaspoon pepper
  • Pinch ground cinnamon
  • Pinch ground nutmeg
  • Cayenne pepper to taste (I used a smidgeon)

Instruction

  • Heat olive oil in a large pot over medium high heat.
  • Add apple and onion and saute for about 5 minutes or until onion is softened and apple begins to soften.
  • Add garlic and continue sauteeing for about 1 minute more.
  • Add squash puree, broth and remaining spice ingredients to the pot.
  • Heat mixture to just before boiling.
  • Remove from heat and puree with an immersion blender or in batches in a food processor.
  • Garnish with additional apple if desired and enjoy.