APPLE AND BUTTERNUT SQUASH SOUP

Ingredients

• 2 tbsp salted butter
• 1 cup chopped onion
• 3 cups cubed peeled butternut squash
• 2 cups diced peeled apple
• 4 cups no-salt-added chicken broth
• 1 cup unsweetened apple juice
• 3/4 tsp salt
• 1/2 tsp ground coriander
• 1/2 tsp ground ginger
• 1/2 tsp nutmeg
• 1/2 tsp freshly ground pepper
• Chopped fresh parsley*
• Paprika*

Directions

1. Melt butter in a Dutch oven over medium heat. Add onion and sauté until softened, about 5 minutes. Add squash and apple; sauté for 2 minutes. Stir in chicken broth, apple juice, salt, coriander, ginger, nutmeg and pepper. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until squash and apple are tender, about 25 - 30 minutes.
2. Purée soup in batches in a blender, filling blender no more than half full for each batch. Return soup to pan and heat to serving temperature. Serve sprinkled with parsley and paprika.