Butternut Squash & Apple Soup

45 min · Serves 4

Based on a recipe from Virginia Cooperative Extension - www.eatsmartmovemoreva.org, via USDA MyPlate Kitchen

What goes in

• 1onion
• 1celery stalk
• 1carrot
• 29.6 mlolive oil
• 4 cupswater
• 1butternut squash
• 1tart apple
• 14.8 mllow-sodium bouillon
• 0.6 mlcayenne pepper
• 0.6 mlblack pepper
• 0.6 mlcinnamon
• 0.6 mlnutmeg
• 0.6 mlsalt

How to cook it

1. Heat the oil in a large pot and cook the chopped onion, celery, and carrot for about 5 minutes until they soften.
2. Pour in the water, then add the prepared squash, apple, and bouillon.
3. Bring the mixture to a boil, then lower the heat, cover the pot, and let it simmer.
4. Cook for 30 minutes or until the squash and carrots are tender.
5. Blend the soup until smooth using a food processor, blender, or an immersion blender directly in the pot.
6. Stir in the remaining seasonings and serve the soup while hot.

More Kubbord recipes