– 2 cups butternut squash, peeled
– 1 medium sweet potato
– 1 small onion
– 1 granny smith apple
– 4 cups water or vegetable broth
– 1 tbsp extra virgin olive oil
Chop onion into ½ inch pieces and set aside.
Wash and cut apple into thin slices.
Pour olive oil into the pot, and add onions and apples. Sautee over a medium heat, stirring often, until they both begin to soften.While onions and apples are cooking, chop squash and sweet potatoes into ½ inch pieces.You can use a blender for this step, but you don’t need to. Using a whisk, briskly stir and mash the vegetables into the broth. If they’re sufficiently soft, you’ll soon have a thick, textured “pureed” soup
– See more at: http://www.yummeyou.com/squash-apple-soup#sthash.yKkpF0h9.dpuf