Butternut Squash Soup with Apple Cream

Ingredients - Serves 4

• Nutmeg - 1/2 teaspoon
• Heavy cream - 1/2 cup
• Apple - 1, peeled and grated
• Salt and pepper - To taste
• Chicken broth - 4 cups
• Garlic - 2 cloves, minced
• Onion - 1, chopped
• Olive oil - 2 tablespoons
• Butternut squash - 1 large, peeled and cubed

Let's Get Started

1. Preheat the oven to 400°F. Toss the butternut squash in olive oil, salt, and pepper and roast for 25-30 minutes, or until tender.
2. In a large pot, sauté the onion and garlic in olive oil until soft.
3. Add the roasted butternut squash and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth.
5. In a small bowl, combine the grated apple and heavy cream.
6. Stir the apple cream and nutmeg into the soup. Season with additional salt and pepper if needed.
7. Serve the soup warm, garnished with a drizzle of apple cream and a sprinkle of nutmeg.

Dietary Info

• Dish Type: Soup
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Calories: 250
• Fat: 10g
• Carbs: 35g
• Protein: 5g
• Sodium: 500mg
• Sugar: 10g