Butternut Squash and Apple Soup

1. 1

   Melt butter in large pot over medium-high heat.

2. 2

   Add onion and nutmeg; saute until onion begins to brown, about 5 minutes.

3. 3

   Add squash, 4 1/4 cups broth, apple, and apple juice.

4. 4

   Bring to boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes.

5. 5

   Working in batches, puree soup in blender until smooth.

6. 6

   Return soup to pot.

7. 7

   Season to taste with salt and pepper.

8. 8

   Bring soup to simmer, thinning with more broth if desired.

9. 9

   Ladle soup into bowls.

10. 10

    Garnish with sour cream and chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.