Butternut Squash Soup

This is a butternut squash soup that I whipped up the other day. It came out so well, I had to share it!

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 2  tablespoons olive oil
• 1  medium onion, roughly chopped
• 2  garlic cloves, roughly chopped
• 2  medium  butternut squash, peeled and chopped into 1-1 1/2 inch cubes
• 1  apple, peeled, cored and chopped (like Cortland, McIntosh, etc.)
• 2  cups vegetable broth (plus more to add for consistency, if needed)
•  salt
•  pepper
• 1  pinch nutmeg

Directions

1. In a soup pot, heat the olive oil on medium heat. Add the onion and simmer, covered for 7-10 minutes, stirring occasionally. Add the garlic and simmer for 1-2 minutes. Add the butternut squash and apple and stir to cover with juices rendered by the onion and garlic. Add as much salt and pepper as you like (I like a lot!). Stir again, then cover. Heat on medium-low heat for 10 minutes. Add 2 cups of the vegetable broth. Simmer covered until squash is mushy - approximately 30 minutes. Next, puree the mixture in a blender in batches. Return to the pot and add additional vegetable broth as needed to reach the desired consistency. Add the pinch of nutmeg. Serve and enjoy!