Spiced Apple and Butternut Squash Soup |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 1 |
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Ingredients:
3 teaspoons olive oil, divided |
2 cup granny smith apples, peeled (1 sliced and 1 chopped) |
1 large chopped shallot |
4 cups (32 ounces) boxed butternut squash soup |
1/4 teaspoon ground nutmeg |
1/8 teaspoon ground cinnamon freshly grated nutmeg (optional) |
Directions:
1. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat; cook apple slices, stirring until golden (about 2–3 minutes). Transfer to a plate. Add remaining 1 1/2 teaspoons oil to skillet; cook chopped apple and shallot over medium heat, stirring until golden (about 2–3 minutes).
2. Place soup in a large saucepan; bring to a boil. Stir in chopped apples and shallot, nutmeg, and cinnamon; simmer until apples are tender (about 6 minutes).
3. Ladle the soup into bowls; top with the remaining cooked apple slices. Dust with freshly grated nutmeg, if desired; serve.
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