Categories: soups

Ingredients

• 1/4 cup unsalted butter
• 2 large onions, diced
• 2 large Granny Smith apples, peeled, cored, and diced
• 1 tsp nutmeg, ground
• 1/2 tsp allspice, ground
• 1/2 tsp cinnamon, ground
• 4 butternut squashes, peeled, halved lengthwise and seeds removed, diced into 1-inch cubes
• 3 qts chicken stock
• salt and pepper to taste

Directions

1. Melt butter in large pot over medium heat. Add the diced onion and apples and cook until tender (about 10 minutes). Stir in the spices, cook for 1 minute, add squash and chicken stock. Bring to a boil, reduce heat and simmer uncovered until squash is tender (about 20-30 minutes).

2. Puree and serve. Add additional stock if necessary. Season with salt and pepper.

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