Spiced Apple-Butternut Squash Soup

Ingredients

• 2 Tbsp butter 
• 6 cups butternut squash peeled chopped (2 lb. each)
• 0.5 cup philadelphia honey pecan cream cheese spread 
• 2  granny smith apples peeled chopped
• 0.1 tsp ground nutmeg 
• 1  onion chopped
• 42 oz vegetable broth canned

Equipment

• food processor
• bowl
• sauce pan
• ladle
• blender

Directions

1. Melt butter in large saucepan on medium heat.
2. Add onions; cook 4 min. or until crisp-tender, stirring occasionally. Stir in nutmeg; cook 1 min.
3. Add squash, apples and broth; stir. Bring to boil; cover. Simmer on medium-low heat 50 min. or until squash and apples are tender, stirring occasionally.
4. Cool soup slightly.
5. Add, in batches, to food processor or blender; cover. Process until smooth; return to saucepan. Cook on medium-low heat until heated through, stirring occasionally.
6. Ladle soup into 8 serving bowls.
7. Add 1 Tbsp. cream cheese spread to each bowl; stir gently to swirl.