Spiced Apple-Butternut Squash Soup

1. 1

   Melt butter in large saucepan on medium heat.

2. 2

   Add onions; cook 4 minutes or untl tender-crisp, stirring occasionaly.

3. 3

   Stir in nutmeg; cook 1 minute.

4. 4

   Add squash, apples and broth; stir.

5. 5

   Bring to a boil.

6. 6

   Reduce heat ot medium-low; cover.

7. 7

   Simmer 50 minutes.

8. 8

   or until squash and apples are tender, stirring occasionally.

9. 9

   Cool soup slightly.

10. 10

    Add in batches, to food processor or blender; cover.

11. 11

    Process until smooth; return to saucepan.

12. 12

    Cook on medium-low heat until heated through, stirring occasionally.

13. 13

    Ladle soup into eight serving bowls.

14. 14

    Just before serving, add 1 tablespoon of the cream cheese spread to each bowl; stir gently to swirl.

* Per serving · 4 servings · Values may vary.

No additional tips available.