Appetizer
Butternut squash and apple soup
Ingredients
- 1 tbsp olive oil
- 1 cup carrots, chopped
- 1 cup onion, chopped
- 1 Butternut squash, peeled and cubed
- 2 apples, peeled and cubed
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp oregano
- Salt and pepper to taste
- 3 cups vegetable broth
- ½ cup McIntosh apple juice
Directions
- In a large pot, heat the olive oil. Add the onions and carrots. Sauté for about 5 minutes, then add the squash, apples, and spices. Sauté for 3 minutes, then add the vegetable broth and apple juice.
- Mix well and bring to boil. Cover and simmer on low for 40 minutes or until the squash is very tender.
- Blend the mixture into a soup using an immersion blender.
Enjoy!