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Butternut Squash Soup
Ingredients
- 1 medium butternut squash, peeled, cubed
- 4 1/4 cup veggie broth, low sodium
- 1 apple
- 1/2 cup apple cider
- 1/2 tsp ground nutmeg
- 1/2 onion, chopped
- 1 Tbsp olive oil
Directions
- In a stock pot, heat the oil and saute the onion and nutmeg, for 2-5 minutes or until soft. Add the squash, veggies, apple and apple cider and bring to a boil. If needed, add more water to make sure the squash and apples are covered by about 3 cm or broth.
- Simmer for 30 minutes or until the squash and apples are soft and tender. Set aside and let cool for 10 minutes, then transfer the soup to the blender and blend until you obtain a very smooth paste. You can also blend only half of the mixture and mix it with the remaining composition for a thicker soup.
- Transfer to serving bowls and serve immediately, warm. If needed, add salt and pepper to taste and top with sour cream.
