Spiced Apple and Butternut Squash Soup

Ingredients

• 32 ounces boxed butternut squash soup 
• 2 cup granny smith apples peeled sliced chopped (1 and 1 )
• 0.3 teaspoon ground nutmeg 
• 3 teaspoons olive oil divided
• 1 large shallots chopped

Equipment

• bowl
• frying pan
• sauce pan
• ladle

Directions

1. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat; cook apple slices, stirring until golden (about 23 minutes).
2. Transfer to a plate.
3. Add remaining 1 1/2 teaspoons oil to skillet; cook chopped apple and shallot over medium heat, stirring until golden (about 23 minutes).
4. Place soup in a large saucepan; bring to a boil. Stir in chopped apples and shallot, nutmeg, and cinnamon; simmer until apples are tender (about 6 minutes).
5. Ladle the soup into bowls; top with the remaining cooked apple slices. Dust with freshly grated nutmeg, if desired; serve.