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Butternut Squash and Apple Soup

adapted from MyRecipes
Servings 4 servings

Ingredients

  • 1 ½ teaspoons unsalted butter
  • 1 small sweet onion diced
  • 1 large garlic clove smashed and peeled
  • 1 ⅓ cups cubed peeled Braeburn apple
  • 1 ¼ pounds cubed peeled butternut squash
  • ¼ teaspoon dried rubbed sage
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon ground nutmeg
  • 2 cups vegetable broth
  • ½ cup evaporated milk
  • pumpkin seeds for serving

Instructions

  1. Melt butter in large pan over medium heat. Add onion; cook 3 minutes, until it begins to soften. Add garlic and apple; cook, stirring constantly, 1 minute. Stir in squash, sage, salt, black pepper, and nutmeg. Add broth, and bring to a simmer. Reduce heat to medium-low; simmer 20 minutes or until squash and vegetables are tender.
  2. Place half of squash mixture in blender with ¼ cup evaporated milk. Blend until smooth. Pour into bowl. Repeat with remaining squash and evaporated milk.
  3. Top with pumpkin seeds. Serve immediately.