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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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From Cooking Light. Its a perfect fall soup, and even my toddler loved it. Ingredients:
1 butternut squash, peeled and cubed |
1 sweet potato, peeled and cubed |
5 -6 cups chicken broth |
1 1/2 cups peeled and diced granny smith apples |
1 cup diced onion |
4 teaspoons butter |
1 tablespoon flour |
salt |
Directions:
1. Combine broth, squash and sweet potatoes in a large stock pot. Bring to a boil and then reduce heat and simmer 15 minutes or until tender.
2. Meanwhile, melt 2 tsp butter in a skillet. Saute apples and onion until tender. Remove from pan and set aside.
3. Melt remaining butter and whisk in flour. Add 1 cup of broth from the pot and cook until thickened.
4. Puree all ingredients together in blender ( you may have to do this in 2 batches).
5. Add salt to taste.
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