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.
- 1 Butternut Squash small
- 1 sweet potato medium
- 1 apple any variety
- 2 cup vegetable broth no sugar listed in ingredients
- 1 tsp kosher salt
- 1/2 tsp pepper
- 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.