Butternut Squash Soup

SoupStovetop45 minServes 6Vegetarian

Use vegetable broth to keep it vegetarian.

Ingredients

• 1 butternut squash (about 3 lb), peeled and cubed
• 1 onion, diced
• 1 apple, chopped
• 4 cups broth
• 1/2 cup cream or coconut milk
• 2 tbsp butter

Amounts are scaled from the original 6 servings; cooking times may change for bigger batches.

Steps

1. Cook the onion in butter 5 minutes.
2. Add squash, apple and broth; simmer 20-25 minutes until the squash is very soft.
3. Blend until smooth (let it cool a bit and vent the blender lid).
4. Stir in cream and season with salt and pepper.

Swaps

• Half-and-half or whole milk can replace cream; the sauce will be a little thinner, so simmer it a bit longer and do not boil hard.
• Water plus a bouillon cube or a spoon of soy sauce can replace broth.

Times are a guide; ovens and air fryers vary. Cook poultry to 165°F, ground meat to 160°F, and pork and fish to 145°F. Diet tags come from the ingredient list; check labels for allergens.

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