Recipe: Butternut Squash & Apple Soup

Thank you to our friends at Concord Hospital for sampling this delicious soup at our market.  What a great addition to our market and to our dinner tables!

2 tablespoons olive oil, 1 large onion,  1/2 teaspoon nutmeg,  4 pounds butternut squash, 2 Gala apples,  4 1/4 cups vegetable broth , 1/2 cup apple juice, salt and pepper

Heat the oil in a large pot, over medium heat.  Add the onion and nutmeg and saute the onion until it begins to brown, about 5 minutes.  Add squash (cut into 1 inch chunks) ,  broth, apple (cored and diced) and apple juice.  Bring to a boil;  reduce the heat and let it simmer for about 30 minutes, until the squash is fork tender.  Use and emersion blender, or work in batches with a standing blender to puree the soup.  Return the soup to the pot and season with salt and pepper.