Butternut Squash and Apple Soup with Pumpkin Seeds

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil in a large pot over medium heat. Add onion and salt and sauté until onion is softened and beginning to brown, 4 to 6 minutes. Add the garlic and cook, stirring constantly, until softened and fragrant but not browned, about 1 minute longer.

Step 2

Add the water, squash, apples and nutmeg. Raise the heat to high and bring to a boil. Reduce the heat to maintain a simmer, cover and cook, stirring occasionally, until the squash is tender when pierced with a fork, about 20 minutes. Remove from the heat and let cool slightly.

Step 3

Using an immersion blender in the pot, puree the soup until smooth. Or, transfer soup, in batches if necessary, to a blender or food processor and puree until smooth; return to the pot and reheat if

Step 4

necessary. Ladle the soup into bowls and top each serving with about 1 Tbs. yogurt and 1 tsp. pumpkin seeds. Serve hot. Serves 6.

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