Apple Butternut Soup
|Butternut squash||1 Small|
|White potatoes||1⁄2 Pound, unpeeled (5 Small Pieces)|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Unsweetened applesauce||1 1⁄2 Cup (24 tbs)|
1 Peel the squash and cut it into large cubes. Halve the potatoes. Cut the onion into thick slices.
2 In a medium saucepan, warm the butter over medium heat. Add the onion and cook until translucent, about 7 minutes.
3 Add the broth, squash, potatoes, salt and pepper. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low, cover and simmer until the potatoes and squash are tender, about 15 minutes.
4 With a slotted spoon, remove the vegetables to a food processor and puree. Add the applesauce and pulse to combine. Return the puree to the broth in the saucepan and stir to combine.