Butternut Squash Soup

By smaier

PointsPlus™ Value: 1
Servings: 12
Preparation Time: 10 min
Cooking Time: 10 min
Level of Difficulty: Easy

Nice and simple: a puree of squash and apples with just a hint of fall spice. Serve hot, chilled or at room temperature.

Ingredients

• 4 cup(s) vegetable broth
• 12 oz butternut squash, peeled and cut into 1- to 1 1/2-inch cubes*
• 1/2 large vidalia onion(s), cut into 2-inch cubes
• 1/2 small apple(s), peeled and cut into to 2-inch cubes
• 1/4 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste
• 1/8 tsp ground nutmeg, or to taste
• You can purchase already peeled and cubed squash in the produce section of some supermarkets. You can also swap frozen, cubed squash for the fresh.

Details

Servings 12
Preparation time 10mins
Cooking time 20mins

Preparation

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.


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.