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Butternut Squash Soup

Ingredients

• 5 TBS butter
• 2 packages precut fresh butternut squash
• 1 medium onion, chopped
• 1 green apple, peeled and chopped
• 1 48 oz can of college inn chicken broth
• Pinch of nutmeg and cinnamon 
• Salt to taste

Directions

Melt butter in soup pot and add onion and apple.
Sprinkle with a little salt.
Sauté until softened.
Add butternut squash and sauté for about 5 minutes.
Add chicken broth, nutmeg and cinnamon and bring to a soft boil.
Lower heat to a simmer and cover.
Cook for 20 minutes.
Let cool and then blend with immersion blender until smooth.
Salt to taste and enjoy
Freezes very well!