Creamy Butternut Squash & Apple Soup (WW)
Adapted From: Web
Ingredients
4 cup Chicken Broth
12 ounce Butternut Squash
.5 Onion (large)
.5 Apple
.25 tsp Salt
.125 tsp Pepper
.125 tsp Nutmeg
Directions
- Peel squash and cut into 1 to 1.5 inch cubes
- Cut 1.2 onion into wedges
- Peel apple and cut into 2 inch cubes
- In a large stock pot, combine the broth, squash, onion, and apple. Cover the pot and bring to a boil over high heat.
- Uncover the pot and reduce the heat to low. Gently simmer until the squash is very tender, about 10 minutes.
- Puree the soup using an immersion blender (or transfer to regular food processor in batches, careful not to splatter the hot liquid).
- Season with salt, pepper, and nutmeg.
Katie Dishes - ???
I either haven't made this yet, or haven't made it recently enough to put together an accurate review. Rest assured, the recipe still came from a trusted source. Try it and let me know what you think!
