Butternut Squash Apple Soup

Ingredients -

1 large butternut squash

2-3 medium apples (McIntosh & Granny Smith)

1 medium yellow onions, chopped

2 cups of apple cider

1/2 teaspoon freshly grated nutmeg

2 teaspoons of cinnamon

S&P

Instructions

1.) In a large pot, sauté onions for 15-20 minutes

2.) While the onion are becoming translucent, peel the squash and apples and cube them. Add them to the pot, and add 2 cups of the cider.

3.) Once the squash and apples are tender, puree the soup with an immersion blender. Add another cup of the cider. Leave the texture fairly thick and rich. Stir in the spices.

Great Served with parmesan croutons, or steamed apples.