Butternut Squash and Apple Soup

Hooray for some cooler weather!  This is a great fall soup - sweeter than other butternut squash soups that I've made but filling and tasty.  It served 3 adults and I was wishing there was a little more.  It would be easy to double the recipe.  If you do that, don't overdo it with the broth - just enough to cover the squash and you can add more later if the soup is too thick.

Butternut Squash and Apple Soup (2-4 servings)

Ingredients:

1 butternut squash, peeled and cut into 1 inch cubes (I think mine was about 2 lbs)

1 gala apple, peeled and diced

1 small onion, diced

4 cups (or more) vegetable broth

1/4 c. apple juice

1 T. butter

1/2 tsp. nutmeg

Melt butter in a large pot over medium-high heat.  Add onion and nutmeg and saute until onion begins to brown, about 5 minutes.  Add the squash, 4 c. vegetable broth, apple, and apple juice.  Bring to a boil.  Reduce heat and simmer (uncovered) until squash and apple are tender, about 30 minutes.  

Puree soup in a blender and return to the pot (I used my hand blender right in the pot, off of the heat).  Season to taste with salt and pepper.  Bring it back to a simmer.  Thin the soup with more broth if it's thicker than you'd like it to be.