Re: South Beach Apple-Butternut Squash Soup

[Guest guest]

I made this earlier in the week and it was delicious. Thought someone else

here might enjoy it. It was easy to make too. My addition was the nutmeg -

the original recipe did not call for it. Chef's tip: make sure the lid to your

blender is on before hitting the switch.

South Beach Apple-Butternut Squash Soup

1 Tbs extra virgin olive oil

1 small onion, thinly sliced

2 pounds butternut squash, peeled, seeded and cut into 1-inch pieces (my

produce guy chopped it for me)

3 cups low sodium chicken broth

1/2 cup unsweetened apple cider

1/4 tsp Nutmeg

salt and pepper

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Heat oil in a large heavy-bottomed saucepan over medium heat. Add onion and

cook until softened and lightly browned, about 5 minutes. Add squash, cover

and cook 10 minutes more, stirring occasionally. Add broth and simmer until

softened, 15-20 minutes.

Using a slotted spoon, transfer solid ingredients to a blender with apple

cider and puree until smooth. Add 1 cup of the cooking liquid and puree until

smooth. Stir back into the pan. Serve hot.

Enjoy!