Ingredients:

• 4 cups vegetable broth
• 12 oz uncooked butternut squash, peeled and cut into 1- to 1 1/2-inch cube
• ½ large uncooked Vidalia onion(s), or other sweet onion, cut into wedges
• ½ small fresh apple, peeled and cut into 2-inch cubes
• ¼ tsp table salt, or to taste
• ⅛ tsp black pepper, or to taste
• ⅛ tsp ground nutmeg, or to taste

Instructions

1.   In a large stock pot, combine the broth, squash, onion, and apple. Cover the pot and bring it to a boil over high heat. Uncover the pot and reduce the heat to low. Gently simmer until the squash is very tender, about 10 minutes.

2.   Puree the soup in the 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!

3.   Serving Size: about 3/4 cup!