Spiced apple and butternut squash soup

By á-9003

Serves 6-8

Ingredients

• 1/4 cup unsalted butter
• 2 large onions, diced
• 2 large Granny Smith apples, peeled, cored, and diced
• 1 tsp. nutmeg, ground
• 1/2 tsp. allspice and cinnamon, ground
• 4 butternut squashes, peeled, halved lengthwise and seeds removed, diced into 1-inch cubes
• 3 qts. chicken stock
• Salt and fresh ground pepper to taste

Details

Adapted from wholeliving.com

Preparation

Step 1

Melt the butter in a large pot over medium heat.
add the diced onions and apples and cook until tender, about 10 minutes.
Stir in spices, cook for 1 minute and add squash and chicken stock.
Bring to a boil; reduce heat and simmer, uncovered until the squash is tender, about 20-30 minutes.
Remove from heat and puree and serve in bowls.
Add additional stock if necessary to desired thickness. Season with salt and pepper.
Refrigerate any leftovers.