– 2 tablespoons oil – 1 small onion minced – 1 cup apples peeled and cut into small chunks – 1/2 butternut squash skin removed and cut into cubes – 3 cups chicken broth – 2 tablespoons brown sugar – 1 teaspoon cinnamon – 1 teaspoon ground ginger – 1/8 teaspoon nutmeg
TENDER SQUASH AND CRISP SWEET APPLES TEAM UP TO MAKE THIS SOUP FULL OF FLAVOR!!!
– Add oil and onion to a large stockpot. Heat on medium heat until onions are browned. – Add apples, squash, chicken broth, brown sugar, cinnamon, ginger, and nutmeg. Heat on medium-high heat until boiling. Reduce heat to simmer and add a cover to stockpot. Reduce heat to simmer and heat for 35-40 minutes or until squash and apples are cooked through. – Remove from heat and use an immersion blender to puree mixture. – Serve topped with a drizzle of half and half and more ground cinnamon.
SWIPE UP TO LEARN MORE ABOUT THE RECIPE AND FIND STEP-BY-STEP INSTRUCTIONS.