Apple And Butternut Squash Soup

  1. In a big pot heat olive oil on mmedium. Add carrots, celery and onions and cook for 8 to 10 mins, until tender and beginning to brown
  2. Add squash and apples and broth and bring to a boil. Simmer uncovered for 20 mins, until squash is easily pierced with a fork.
  3. Reserve some stock and puree soup, adding reserved gradually stock to reach desired thickness.
  4. Add pepper and croutons.

evoo, carrots, celery, onion, butternut squash, apples, lowsodium, ground black pepper, croutons

Taken from www.epicurious.com/recipes/member/views/apple-and-butternut-squash-soup-50152262 (may not work)

Another recipe

Switch theme