Ingredients:
1 butternut squash
5-6 granny smith apples
4 cups chicken broth/stock
1 carrot
1 onion
1 tsp. nutmeg
sprinkle of cinnamon
Chop carrots, onions and squash. Discard skin and seeds. Peel and discard core of apples. Cut apples and squash into chunks.
Saute chopped carrots and onion until soft. Once soft, add apples, squash and broth. Cook until softened, about 30 minutes. Once all items are soft, puree soup. Serve with nutmeg and sprinkle of cinnamon.
You can add salt and pepper to taste, however the soup has a great savory flavor without these ingredients.
Great with fresh bread and a salad.
Published by Natasha Stiller
I'm a wife, mother, teacher, and more, continually trying to find balance in life. My first book is now available, Bigger than a Cardboard Testimony, which is incredibly exciting. I enjoy many different act... View profile
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