Butternut Squash and Apple Soup

By á-122

Ingredients

• 2 T. (1/4 stick) butter
• 1 large onion, chopped
• 2 T. chopped garlic
• 1/2 t. ground nutmeg
• 4 1/4 lbs. butternut squash, peeled and cut into 1 inch cubes
• 4 1/2 c. (or more or diluted with water) vegetable broth
• 1 gala apple, peeled, cored, diced
• 1/2 c. apple juice
• light sour cream or no fat greek yogurt – dollop
• chopped fresh chives or scallions

Preparation

Step 1

1. Melt butter in large pot over medium-high heat.
2. Add onion, garlic and nutmeg, and sauté until onion begins to brown, about 5 minutes
3. Add squash, broth, apple, and apple juice.
4. Bring to boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes.
5. Working in batches, puree soup in food processor or blender until smooth.
6. Return soup to pot. Season to taste with salt, pepper, and no salt seasoning.
7. Bring soup to simmer, thinning with more broth if desired. Ladle soup into bowls. Garnish with yogurt or sour cream and chives/scallions.