Apple-Butternut Squash Soup

Recipe from The South Beach Diet Quick & Easy Cookbook.

Ingredients:
1 tbsp evoo
1 small onion, thinly sliced
2 pounds butternut squash, peeled, seeded and cut into 1-inch pieces (or 2 packages of frozen pureed squash)
3 cups lower-sodium chicken broth
1/2 cup unsweetened apple cider
Salt and pepper

Directions:
Heat oil in large heavy-bottomed saucepan over medium heat. Add onion and cook until softened and lightly browned, about 5 minutes. Add squash, cover and cook 10 minutes more, stirring occasionally. Add broth and simmer 15-20 minutes.

Puree solid ingredients to blender or food processor with apple juice until smooth. Add 1/3 cups of the cooking liquid and puree til smooth. Stir back into the pan.