Butternut Squash Apple Soup

by | Mar 23, 2018 | 0 comments

Serves 2-4 – Soup

2 tbsp. Olive Oil
1 Shallot, diced
2 packages of Hudson Valley Harvest Butternut Squash Puree
1 Apple, peeled and sliced
1 pint of Vegetable Stock
1/4 c. of cream
Dash of Nutmeg
Salt and Pepper

Warm olive oil in a pot over medium heat. Stir in diced shallot and cook until soft and translucent. Add  bags of Hudson Valley Harvest Butternut Squash Puree, 1 peeled and sliced apple and the vegetable stock. Cover and simmer for 10 minutes. Add  cream, a dash of nutmeg, and salt and pepper to taste. Simmer for a few more minutes, then serve and enjoy!

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