Ingredients1 medium butternut squash
2 apples diced
2 1/2 cups of vegetable broth
2 tbsp of butter (or olive oil)
1 onion chopped
Grated Parmesan cheese to taste
Cut butternut squash in 3 pieces so it is easier to clean. Take away the side skin of each piece by running a knife along the sides and then take the seeds out from the center. Cube the skinless squash. In a pot fry the onion until translucent, add the apple and the squash. Cook in medium heat for 20 minutes or until vegetables are very tender. Let cool and blend with a handheld blender until very smooth. Adjust broth for a creamy consistency. Season with salt and pepper. Serve with grated parmesan on top.
