Monday, November 16, 2009

Butternut Squash and Apple Soup

It's me again, with another soup recipe.

I actually halved this and it worked out great. I think the water is what you'll want to tweak depending on how thick you like your soup.

2 medium-sized butternut squash (or 1 large and one small), cubed
3 apples
1 yellow onion, sauteed
5 cups water
2 tsp salt
1/2 teaspoon cinnamon
1/4 cloves
1 teaspoon nutmeg
pepper to taste

Bring to boil. Then simmer for 20 minutes. In batches, blend in blender, food processor or immersion blender.

I would serve with a nice slice of crunchy bread.