Ingredients
1 tbs EVOO
1/2 cup chopped carrots
1/2 cup chopped celery
1/3 cup chopped onion
1 and 1/2 lbs butternut squash, cut into 1-in cubes (about 3.5 cups)
2 medium apples, cored and cut into half in cubes
4 cups low-sodium chicken broth
Ground black pepper to taste
Whole-grain croutons
Preparation
In a big pot heat olive oil on mmedium. Add carrots, celery and onions and cook for 8 to 10 mins, until tender and beginning to brown
Add squash and apples and broth and bring to a boil. Simmer uncovered for 20 mins, until squash is easily pierced with a fork.
Reserve some stock and puree soup, adding reserved gradually stock to reach desired thickness.
Add pepper and croutons.
