Autumn Soup

prep time:: 20 min
total time:: 45 min .

Makes 2 1/4 quarts

Butternut Squash and Sweet Potato Soup

ingredients

1 large or two medium onion, chopped
3 Tablespoons olive oil or butter
3 cups diced butternut squash (pre-packaged is easiest)
1 medium sweet potoato, peeled and chopped
1 granny smith apple, peeled, cored and chopped
3 Tablespoons of flour
1 teaspoon cumin
pinch of nutmeg
4 cups of chicken or vegetable broth
3/4 cup of fat free half and half or whole milk
salt and pepper to taste
chopped pecans (optional)

directions

In a large stockpot over medium heat, saute onions in olive oil or butter until soft (about 5 minutes). Add squash, sweet potato and apple. Saute until oil or butter is absorbed (3 minutes), stirring constantly. Add flour, cumin and nutmeg and stir for 2 more minutes. Add broth and half/half (or milk). Bring to a boil then reduce to a simmer. Simmer uncovered for 20 minutes. Puree soup using an immersion blender (easiest!), food processor or blender (in small batches). Season with salt and pepper. Garnish with chopped pecans (optional).