Ingredients

• 4 cup vegetable broth
• 12 oz butternut squash, peeled and cut into 1- to 1 1/2-inch cubes*
• 1/2 large vidalia onion(s), cut into 2-inch cubes
• 1/2 small apple(s), peeled and cut into to 2-inch cubes
• 1/4 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste
• 1/8 tsp ground nutmeg, or to taste

Instructions

• In a large stock pot, combine broth, squash, onion and apple; cover pot and bring to a boil over high heat. Uncover pot and reduce heat to low; gently simmer until squash is very tender, about 10 minutes.
  
  
• Puree soup in pot using an immersion blender (or puree in a regular blender in batches, careful not to splatter hot liquid). Season with salt, pepper and nutmeg; serve. Yields about 1/2 cup per serving.

Notes

• *You can purchase already peeled and cubed squash in the produce section of some supermarkets. You can also swap frozen, cubed squash for the fresh.
  
  Garnish with chopped mint.