Butternut Squash & Apple Soup

Ingredients, directions and serving information for Butternut Squash & Apple Soup.

• 1 medium onion
• 1 medium celery stalk
• 1 medium carrot
• 2 tablespoons olive oil
• 4 cups water
• 1 medium butternut squash
• 1 medium tart apple
• 3 teaspoons low-sodium bouillon
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon black pepper
• 1/8 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon salt

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.