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
- 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
- Add squash and apples and broth and bring to a boil. Simmer uncovered for 20 mins, until squash is easily pierced with a fork.
- Reserve some stock and puree soup, adding reserved gradually stock to reach desired thickness.
- 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)