Butternut Squash & Apple Soup

September 25, 2013

I always notice the different types of squash at the grocery, but I’m a bit uneducated and intimidated when it comes to cooking them. I once made spaghetti squash since it was described to me as “fool proof,” but this fool managed to somehow mess it up anyway. I really love how all the gourds taste, but I have trouble finding recipes where I’m not prepping my little heart out or where I don’t mess it up epically. This little soupy creation was thankfully the exception, all around. I’ll admit, I

2 tbsp. butter
1 medium onion, chopped
3/4 tsp. nutmeg
32 oz. butternut squash (peeled, seeded and cut into 1" cubes)
3 c. low-sodium vegetable broth
1 Gala apple (peeled, cored and diced)
1/2 c. apple juice
1/4 tsp. garlic salt
1 tsp. salt
3/4 tsp. white pepper
Sour cream & chives (optional)

Melt butter in large pot over medium heat. Add onion and nutmeg and saute until onion begins to brown (approximately 5 mins.). Add squash, broth, apple and apple juice. Bring to boil; reduce heat and simmer...
See the full directions on my site

Nutritions

Calories
119

Sodium
1004mg
41% DV

Fat
3g
5% DV

Protein
3g
7% DV

Carbs
19g
6% DV

Fiber
4g
17% DV

Dinner Boiled