Butternut Squash & Apple Soup
Makes:
4 Servings
Cook Time:
45 minutes
Preparation Time:
10 minutes
Ingredients
- 1 medium onion (chopped)
- 1 medium celery stalk (chopped)
- 1 medium carrot (chopped)
- 2 tablespoons olive oil (or cooking oil of choice)
- 4 cups water
- 1 medium butternut squash (peeled, seeded, and chopped)
- 1 medium tart apple (peeled, cored, and chopped)
- 3 teaspoons low-sodium bouillon (1 tablespoon)
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon black pepper
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
Directions
- Wash hands with soap and water.
- In a stockpot, add the onion, celery, carrot, and oil. Sauté for about 5 minutes or until the vegetables are tender.
- Add water, squash, apple, and bouillon to the pot. Bring to a boil. Reduce heat to low, then cover, and simmer.
- Continue cooking for 30 minutes or until the squash and carrots are soft.
- Carefully transfer soup to a food processor or blender and puree. NOTE: If an immersion blender is available, the soup does not need to be transferred.
- Add seasonings. Serve warm.
Notes
- Tart apple varieties include: Granny Smith, Rome, McIntosh, Jonagold, and Jazz.
- Vary your veggies! Eating a variety of colored vegetables provides you with the most nutritional value.
Learn more about:
Virginia Cooperative Extension - www.eatsmartmovemoreva.org
