Butternut Squash & Apple Soup

• 1 yellow onion, chopped
• 1 stalkcelery, chopped
• 1 carrot, chopped
• 2 tbspolive oil, or cooking oil of choice
• 4 cupswater
• 1 butternut squash, peeled, seeded, and chopped
• 1 apple, peeled, cored, and chopped
• 1 tbspchicken bouillon
• 1/8 tspcayenne
• 1/8 tspblack pepper
• 1/8 tspground cinnamon
• 1/8 tspground nutmeg
• 1/8 tspsalt

quantities scale with servings

Method

1. 1

   Wash hands with soap and water.

2. 2

   In a stockpot, add the onion, celery, carrot, and oil. Sauté for about 5 minutes or until the vegetables are tender.

3. 3

   Add water, squash, apple, and bouillon to the pot. Bring to a boil. Reduce heat to low, then cover, and simmer.

4. 4

   Continue cooking for 30 minutes or until the squash and carrots are soft.

5. 5

   Carefully transfer soup to a food processor or blender and puree. NOTE: If an immersion blender is available, the soup does not need to be transferred.

6. 6

   Add seasonings. Serve warm.