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)
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.