- 2 Tbsp salted butter
- 1 onion diced
- ½ tsp nutmeg ground
- 1 tsp Kosher salt
- 4 lb butternut squash diced into 1" cubes,peeled, seeded,
- 1 apple Gala, cored, chopped
- 3 cups vegetable broth
- 1 cup milk
- 1 cup half and half
Preheat oven to 350'F. Place squash chunks on a baking sheet and bake for 20 minutes.
In a Dutch oven melt butter. Add onions and cook until translucent. Sprinkle in nutmeg, and salt.
Add squash, vegetable broth, and apple pieces, and simmer for about 10 minutes.
Add milk, half and half, and cook for 30 minutes until the squash and apples are completely tender.
Using an immersion blender, puree the soup until smooth.
Garnish with chives and serve with crusty bread.
Calories: 277kcal | Carbohydrates: 46g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 938mg | Potassium: 1229mg | Fiber: 7g | Sugar: 13g | Vitamin A: 32740IU | Vitamin C: 66.6mg | Calcium: 239mg | Iron: 2.2mg