Butternut Squash Soup

Ingredients

• (2 Tbsp) Butter
• (1 chopped (white and light green part only)) Leek (optional)
• (1 chopped) Large Onion
• (1, peeled and cubed) Large Potato (can sub sweet potato)
• (1 small, peeled and cubed) Butternut Squash
• (2 medium, diced) Carrots
• (1 large or 2 small, peeled and sliced) Apple
• (1 Quart) Turkey Bone Broth
• (1/2 cup) Milk (or light cream)
• (1/4 tsp) Ground Nutmeg
• (1/2 - 1 tsp) Ground Cinnamon
• (to taste) salt and pepper

Directions

Ahead of time: Chop leek (white and light green part only, if using) and onion. Peel potato (can use a sweet potato), then cube. Cube butternut squash. Dice carrots. Core, peel, and slice apples.

1. Melt butter in a large pot over medium heat. Stir in leek and onion, cooking until translucent (a few minutes).
2. Add potato, squash, carrots, apple, and turkey bone broth.
3. Bring to a boil then reduce heat to medium-low. Cover and simmer until vegetables are soft; about 20 minutes.
4. Carefully puree the soup using an immersion blender, or in batches in a counter blender.
5. After soup is pureed, return to stove and stir in milk (or cream).
6. Season with nutmeg, cinnamon, salt, and pepper to taste.

Serve and enjoy!

Inspired by Butternut and Apple Harvest Soup of Allrecipes.com.