Creamy butternut squash & apple soup
0
Points® value
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
8
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. 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. Garnish with optional chopped mint.
Ingredients
Vegetable broth
4 cup(s)
Butternut squash
12 oz, peeled and cut into 1- to 1 1/2-inch cubes
Vidalia onion
½ large, cut into wedges
Apple
½ small, peeled and cut into to 2-inch cubes
Table salt
¼ tsp(s), or to taste
Black pepper
⅛ tsp(s), or to taste
Ground nutmeg
⅛ tsp(s), or to taste