Make Butternut Squash Soup Right At Home

Peel butternut squash. Cut butternut squash into 2 inch chunks. Peel and core and apples. Chop same size as butternut squash. Peel Carrots. Cut into same size as the apples and butternut squash. Chop onion into inch slices. In a heavy pot, sauté the onions in 2 or 3 table spoons of olive oil (or grape seed oil) until translucent. Sprinkle pink Himalayan salt on onion to make them sweat. When they are translucent, throw in butternut squash, apples and carrots. Cover veggies with vegetable broth until just covered. Then bring to a boil. While it's cooking grate in fresh nutmeg (just a little for flavor) and salt and pepper to taste. When all veggies are tender, about 20 min. Use an immersion blender to blend all ingredients. Can be served right away or use the next day reheated (best results so the flavors have time to marry). Can be served with homemade croutons or a piece of crusty bread. (If you want a more rich soup, add a dollop of mascarpone or sour cream or plain Greek yogurt.)