Thick and flavorful, this Squash-Sweet Potato-Apple Soup carries with it the heart of Autumn. A little nutmeg, some sour cream (if you’re not vegan), and some pepitas complete the presentation.
Servings : 6
Ingredients
- 1 Butternut Squash small, or 1 cup frozen diced butternut squash
- 1 sweet potato medium, or 1 cup frozen diced sweet potato
- 1 apple any variety
- 2 cup vegetable broth no sugar listed in ingredients
- 1 tsp kosher salt
- 1/2 tsp pepper
Instructions
- Peel squash and remove seeds and pulp. Cut into large chunks. Peel potato and cut into large chunks. Peel and core apple, and cut into large chunks.
- Place in a stockpot. Pour vegetable broth over, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until largest pieces of vegetables are soft.
- Using an immersion blender, puree until smooth. Season with salt and pepper.
Cooking Blender
- Peel squash and remove seeds and pulp. Cut into large chunks. Peel potato and cut into large chunks. Peel and core apple, and cut into large chunks. Add all ingredients to a cooking blender. Program for soup.
Notes
If you don't have an immersion blender (like this one), you can transfer, in batches, the fruit and vegetables to a standard blender and puree before returning to the pot. Just remember to vent your blender when blending hot foods!
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