I made this seasonal recipe that was emailed to me from the

ORGANIC FARMERS’ MARKET

In the heart of Myrtle Beach

YUMMMY!

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Butternut Squash and Apple Soup

1 tablespoon butter

1 large onion

1/2 teaspoon ground nutmeg

4 ¼ pounds butternut squash, peeled, seeded, cut into 1-inch cubes

4 ¼ cups vegetable broth

1 gala apple, peeled, cored, diced

1/2 cup apple juice

Light sour cream, optional

Chopped fresh chives

1. Melt butter in large pot over medium-high heat. Add onion and nutmeg; sauté until onion begins to brown, about 5 minutes.

2. Add squash, broth, apple, and apple juice. Bring to boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes.

3. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper.

4. Bring soup to simmer, thinning with more broth if desired. Ladle soup into bowls. Garnish with sour cream (optional) and chives.