Butternut Squash & Apple Soup

Ingredients

• 1 medium onion — chopped
• 1 medium celery stalk — chopped
• 1 medium carrot — chopped
• 2 tablespoons olive oil — or cooking oil of choice
• 4 cups water
• 1 medium butternut squash — peeled, seeded, and chopped
• 1 medium tart apple — peeled, cored, and chopped
• 3 teaspoons low-sodium bouillon — 1 tablespoon
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon black pepper
• 1/8 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon salt

Method

1. Wash hands with soap and water.
2. In a stockpot, add the onion, celery, carrot, and oil.
3. Sauté for about 5 minutes or until the vegetables are tender.
4. Add water, squash, apple, and bouillon to the pot.
5. Bring to a boil.
6. Reduce heat to low, then cover, and simmer.
7. Continue cooking for 30 minutes or until the squash and carrots are soft.
8. Carefully transfer soup to a food processor or blender and puree.
9. NOTE: If an immersion blender is available, the soup does not need to be transferred.
10. Add seasonings.
11. Serve warm.