Butternut Squash & Apple Soup

Makes

4 Servings

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

1. Wash hands with soap and water.
2. In a stockpot, add the onion, celery, carrot, and oil. Sauté for about 5 minutes or until the vegetables are tender.
3. Add water, squash, apple, and bouillon to the pot. Bring to a boil. Reduce heat to low, then cover, and simmer.
4. Continue cooking for 30 minutes or until the squash and carrots are soft.
5. 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.
6. 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: Onions Celery Carrots Butternut squash Apples