Butternut Squash and Apple Soup

1. 1

   Steam squash in pressure cooker or cook using a different method.

2. 2

   Heat oil in a large pot over medium-low heat.

3. 3

   Mix in onion, apples, brown sugar, ginger, garlic and cinnamon.

4. 4

   Cover and cook until onion is tender, about 15 minutes.

5. 5

   Add squash and stock.

6. 6

   Bring to a boil.

7. 7

   Reduce heat, cover and simmer 15 minutes.

8. 8

   Puree soup in a blender or food processor.

9. 9

   If soup is too thick, thin with more stock.

10. 10

    Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.