Hubbard Squash And Apple Soup

1. 1

   Slowly cook onions in butter, add the apples and cook until soft.

2. 2

   Add squash and allow to sweat if necessary.

3. 3

   Add broth to cover veggies and the sprig of rosemary.

4. 4

   Simmer for 10 minutes.

5. 5

   Remove rosemary.

6. 6

   Wisk the four and milk together and add to the pot and stir until the soup bubbles again for a minute.

7. 7

   When all is soft and cooked through use your stick blender or regular blender to puree the soup smooth.

8. 8

   Add curry to taste and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.