Butternut Squash and Apple Soup is perfect for those chilly fall and winter nights. The apple in this recipe adds a perfect tartness to balance out the butternut squash!
0 Sauté the onion in the olive oil over medium heat for 3-4 minutes or until translucent.
1 Add the butternut squash, apple, and spices and stir to combine.
2 Add stock and bring to a boil, reduce to a simmer, cover and cook for 15 minutes or until vegetables are tender.
3 Puree soup in a blender (make sure not to fill your blender more then 3/4 full at one time).
4 Serve.
