Butternut Squash And Apple Soup

1. 1

   Melt butter in a large pot over medium-high heat. Add onion and nutmeg; saute until onion begins to brown, about 5 minutes. Add the cut butternut squash, vegetable broth, diced apple and apple juice.

2. 2

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

3. 3

   Working in batches, puree soup in blender until smooth. If you have a hand immersion blender, this works very well to blend the soup right in the pot. Return soup to pot if using a regular blender. Season to taste with salt and pepper.

4. 4

   Bring soup to simmer, thinning with more broth if needed. Ladle soup into bowls. Garnish with sour cream and chives if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.