Cindy'S Butternut Squash Soup

1. 1

   In a large pot heat olive oil over medium heat. Add onion and garlic and cook, stirring often, until they begin to brown, about 5 minutes. Add apple and spices. Cook for 1 minute, and then add squash, jalapeno pepper and chicken stock. Bring to boil, reduce heat to a simmer and cover for 20 to 30 minutes until the vegetables and apple are tender. Remove from heat and puree the soup with an immersion blender. Puree until smooth. Return to the heat, add the cream and adjust the seasonings. Cover and cook on low for 10 minutes to blend flavors. Serve with a dollop of heavy cream on top if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.