In a large saucepan, melt butter over medium heat. Add onions and cook 4 minutes or until crisp-tender. Stir in nutmeg and cook 1 minute more. Add broth, squash and apples. Bring to a boil, then reduce heat and cover. Simmer 50 minutes or until squash and apples are tender, stirring occasionally. Cool soup slightly. Read More…
Ingredients:
2 tablespoons unsalted butter 1 onion, chopped 1/8 teaspoon nutmeg 6 cups peeled and cubed butternut squash 2 tart apples, chopped 5 cups vegetable broth 1/2 cup creme fraiche or sour cream
Preparation:
In a large saucepan, melt butter over medium heat. Add onions and cook 4 minutes or until crisp-tender. Stir in nutmeg and cook 1 minute more. Add broth, squash and apples. Bring to a boil, then reduce heat and cover. Simmer 50 minutes or until squash and apples are tender, stirring occasionally.
Cool soup slightly. With an immersion blender, puree until smooth. If using a jar blender, puree in batches. Serve immediately garnished with creme fraiche or sour cream.