Butternut Squash Soup
9 ingredients
3 steps
Ingredients
- 1 Tablespoon Olive Oil
- 1 Squash, Cubed And Peeled
- 1 Vidalia Onion, Chopped Into Small Cubes
- 2 Apples Of Your Choice, Peeled And Cut Into 4 Pieces
- 1 teaspoon Sea Salt (or To Taste)
- Dash Of Pepper
- 16 ounces, fluid Chicken Broth - Homemade Or Low Sodium, Organic Chicken Broth (I Like Pacific)
- Nutmeg, To Taste
- Cinnamon, To Taste
Directions
-
1Lightly coat a saute pan with oil. Saute onion at medium heat for 2 minutes. Add squash, apple, salt, and pepper. Cover and cook on low heat 10-15 minutes, or until soft. Add some chicken broth as needed to keep the squash moist.
-
2Once soft, pour contents of pan in a blender and puree. Add chicken broth as needed to reach desired consistency.
-
3Sprinkle with nutmeg and cinnamon before serving.
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