Apple And Butternut Squash Soup

• 1 tbs EVOO
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1/3 cup chopped onion
• 1 and 1/2 lbs butternut squash, cut into 1-in cubes (about 3.5 cups)
• 2 medium apples, cored and cut into half in cubes
• 4 cups low-sodium chicken broth
• Ground black pepper to taste
• Whole-grain croutons

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)