Squash Apple Soup
Prep Time: 25 minutes
Cook Time: 45 minutes
Servings: 6
Serving Size: 1 cup
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Ingredients
- 3 cups cooked squash
- 1 sweet potato, large, peeled and chopped*
- 1 russet potato, large, peeled and chopped*
- 2 onions, medium, chopped
- 3 apples, medium, peeled, cored and chopped
- 2 1/2 cups apple cider
- 1 cup (to 2 cups) chicken or vegetable broth, adjust to desired consistency
- 1 1/2 teaspoons kosher salt
- black pepper, freshly ground, adjust to taste
- 1/2 teaspoon pumpkin pie spices, adjust to taste 
 

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The addition of apples to squash enhances the mild squash flavor with a delightful hint of sweetness.
A great soup for autumn or anytime.
 
Directions
  • Tip: Chopping vegetables in a food processor saves time.
  • In a large pan, add all
    the vegetables, apple cider and broth. Bring to a boil on medium high heat, stirring occasionally.
    Reduce heat and simmer until vegetables are soft, approximately 30 to 40 minutes. Add seasonings
    to taste.
  • Purée mixture with an immersion blender or food processor.
  • Return to low
    heat. Add water or broth, if needed, to achieve desired consistency. Serve hot, garnish as desired.

             *If desired,
two of the same type of potato can be used.

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