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Butternut Squash Soup




Source of Recipe


Fun Fast Fab Food


List of Ingredients




2 t olive oil
½ onion, diced
1 Granny Smith apple, diced
1 large butternut squash peeled, seeded, cut into cubes
8 C vegetable stock or broth
pinch of nutmeg
½ t cinnamon
salt to taste (or omit…I leave it out)
¼ - ½ t white pepper (to taste) (white pepper is used here instead of black so it is not visible. You can use black pepper if you don’t have white)


Recipe



In a large pot sauté onion and apple in olive oil until soft. Add squash and stock.

Cover and bring to a boil. Reduce heat and cook over medium heat until squash is soft, about 1 hour.

Remove from heat and cool slightly. Puree in blender or food processor in small batches. (I only puree the solids, adding just enough broth to process.)

At this point, I usually put the puree and broth in a serving container (or storing container if not serving immediately), stir in the spices and serve.

Since there are so few spices and they are in small quantities, I don’t want to leave any in the pot or processor, so I add them last.