1/4 cup unsalted butter
1 cup raw onions,chopped
2 large granny smith apples, cubed
1 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon cardamon
6 cups butternut squash, peeled, seeded, and cut into 1 inch cubes
3 quarts chicken broth

If you want a little bit sweeter soup roast the squash before you add it to the soup.

Melt butter in large stock pot over medium heat. Add the onions and apples and cook until tender, about 10 minutes. Add the spices and cook for 1 minute more. Add the chicken broth and squash. Bring to a boil, reduce heat and simmer uncovered until the squash is tender, about 20 to 30 minutes. When all fruits and veggies are done puree using an immersion blender or a regular blender in small portions (be careful as the soup is hot).

Serving Size: makes 8 - 2 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user NETTI42.

 

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