Butternut Squash Soup
extra virgin olive oil
small yellow onion
diced (about 3/4 cup)
chopped butternut squash
about 6 heaping cups
chopped (about 1 cup)
apple cider or apple juice
do NOT use apple cider vinegar
dash of nutmeg
low-fat cream cheese
salt to taste
In a large pot, heat oil over medium-high heat.
Add onions and sauté until translucent, stirring frequently.
Add squash, carrots, vegetable broth, apple cider or apple juice, and spices.
Bring to a boil, reduce heat and simmer for 10-15 minutes, or until butternut squash and carrots are soft.
Remove from heat and add pumpkin puree.
Puree with a hand (stick) blender or in batches in a normal blender. If you don't have a blender, use a potato masher.
Taste soup and add salt as desired. You may also add a little extra brown sugar or honey to achieve a sweeter taste.
Return to burner over medium-low heat, if needed to heat the soup back up, and then serve immediately.
You can also add a little heavy cream if you want a more decadent soup. If desired, add more vegetable broth to thin soup.
Other winter squashes can be substitutes for butternut squash.