PointsPlusValue 1
Prep time: 14 min
Cook time: 15 min
Other time: 0 min
Serves: 8
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 uncooked butternut squash, peeled and cut into 1- to 1 1/2-inch cubes*
- 1/2 large uncooked vidalia onion(s), cut into 2-inch cubes
- 1/2 small fresh 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
Instructions
- 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 3/4 cup per serving.