Butternut Squash and Apple Soup

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1.3 cups braeburn apple cubed peeled
• 1.3 pounds butternut squash cubed peeled
• 0.3 cup crème fraîche for garnish
• 0.3 teaspoon rubbed sage dried
• 0.5 cup evaporated milk fat-free
• 1 large garlic clove peeled smashed
• 0.1 teaspoon ground nutmeg 
• 0.5 teaspoon kosher salt 
• 2 cups less sodium chicken broth fat-free
• 1.5 teaspoons butter unsalted
• 1.3 cups vidalia sweet chopped

Equipment

• bowl
• sauce pan
• blender

Directions

1. Melt butter in large saucepan over medium heat.
2. Add onion; saut 3 minutes.
3. Add garlic and apple; cook, stirring constantly, 1 minute.
4. Add squash and next 4 ingredients; stir 30 seconds or until well-combined.
5. Add broth, and bring to a simmer. Reduce heat to medium-low; simmer 20 minutes or until squash and vegetables are tender.
6. Place half of squash mixture in blender with 1/4 cup evaporated milk.
7. Remove center of blender lid (to let steam escape); secure lid.
8. Place clean towel over opening to avoid splatters; blend until smooth.
9. Pour into bowl. Repeat with remaining squash and evaporated milk.
10. Spoon 1/2 cup soup into small bowl or mini pumpkin. Swirl in 3/4 teaspoon crme frache, if desired.
11. Serve immediately.