• 3 cups butternut squash peeled and cut into cubes
• 4 cups vegetable stock
• 1 cup onion diced
• 1 cup apple peeled, diced
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 pinch nutmeg

1. Add all ingredients to a large pot, or dutch oven.
2. Bring to a boil and simmer for 15 minutes, or until squash is tender.
3. Puree the soup in a blender.
4. Taste for seasoning, and adjust if necessary.
5. Enjoy!

Credits: Photo and recipe courtesy of Kylee Cooks