Apple Butternut Squash Soup - cooking recipe

Ingredients

1 medium butternut squash, peeled and cut into large cubes
6 small white potatoes, peeled and quartered
2 apples, peeled and cut in chunks
1 medium onion, diced
2 Tbsp. butter
2 c. chicken or vegetable broth
1 c. unsweetened applesauce
1 tsp. ground cinnamon
1 tsp. nutmeg
salt and pepper

Preparation

In a large saucepan, melt the butter over medium heat.
Add the diced onion and cook until translucent.
Add the broth, squash, potatoes, apple, salt and pepper.
Increase the heat to medium-high and bring the broth to a boil.
Reduce the heat; cover and simmer for 15 minutes or until the squash and potatoes are tender.
With a slotted spoon, remove the squash, potatoes and apples and place in a food processor or blender.
Pure ingredients. Return the pure to the broth in the saucepan and stir to combine.
Add applesauce, cinnamon and nutmeg.
Stir until well blended. Cook on low heat for 10 minutes.
Yields 4 servings. Prep time: about 1 hour.