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Butternut Squash and Apple Soup

Prep Time
Cooking Time

Ingredients

  • 1 medium onion, chopped

  • 1 medium celery stalk, chopped

  • 1 medium carrot, chopped

  • 2 tablespoons extra virgin olive oil

  • 4 cups water

  • 1 medium butternut squash, peeled, seeded and chopped

  • 1 medium tart apple, peeled, cored and chopped

  • 1 tablespoon low-sodium bouillon

  • 1/8 teaspoon black pepper and salt

  • 1/8 teaspoon cinnamon

  • 1/8 teaspoon nutmeg

  • 1/8 teaspoon cayenne pepper (optional)

Instructions

  1. In a stockpot, add the onion, celery, carrot and oil. Sauté for about 5 minutes or until the vegetables are tender.

  2. Add water, squash, apple, and bouillon to the pot. Bring to a boil. Reduce heat to low, then cover and simmer.

  3. Continue cooking for 30 minutes or until the squash and carrots are soft.

  4. Carefully transfer soup to a food processor or blender and puree.

  5. Add seasonings. Serve Warm

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