Butternut Squash and Apple Soup
2 tablespoons butter
1 large onion, chopped
1/2 teaspoon ground nutmeg
1 butternut squash, peeled, seeded, cubed (about 4 cups)
1-2 32-ounce box(es) of vegetable broth
1 apple, peeled, cored, diced*
1/2 cup apple juice or the fresh juice of 1 apple**
Optional: Sour cream and chopped chives for garnish
Melt butter in large pot over medium-high heat. Saute onions and nutmeg for about 5 minutes or until onion begins to brown. Add squash, broth, apple and juice. Bring to a boil and then reduce heat and simmer uncovered for about 30 minutes or until squash and apple are tender. Carefully puree until soup is smooth. Add water or more broth (if on hand) to reach the desired consistency. Add salt and pepper to taste. Garnish with sour cream and chives if desired. Makes 6-8 servings.
*Fuji, Gala or Red Delicious apples work well in this soup.
** I juice one fresh Granny Smith apple in my Breville. Love the tanginess!
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