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!
Ingredients
- 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
Directions
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.
ENJOY!