January's Dish: Butternut Squash & Apple Soup



1 Tbsp. oil

1 chopped onion

3 cups chopped butternut squash

2 peeled and diced apples

4 cups chicken stock (or water)

Pinch of cinnamon and nutmeg

How To:

In a big pot on the stove, heat 1 tbsp. of oil. Add one chopped onion and cook until softened. Add 3 cups chopped butternut squash.  Take 2 peeled and diced apples, Macintosh for instance, and add them to the pot with approximately 4 cups of water and/or stock. Make sure the liquid cover the squash and add more if you desire a more liquid soup. Cook uncovered for about 40 minutes, until the squash is easily mashed. Remove from heat. Working in 1-cup batches, puree the contents of the pot in a blender. If you’d like a chunkier soup, just use an immersion blender. Season the soup with salt and pepper to taste. When you’re ready to serve, add a few pinches of cinnamon and nutmeg.

Thank you to EveryFoodFits for this delicious recipe.