Butternut Squash Soup Judy Cash

4 cups vegetable broth
12 oz butternut squash, peeled and cut into 1 to 1 1/2 inch cubes
1/2 large Vidalia onion, cut into 2 inch cubes
1/2 small apple, peeled and cut into 2 inch cubes (I just put in the whole apple instead of 1/2)
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp nutmeg (this makes it so yummy!)

In a large stock pot, combine broth, squash, onion, and apple; cover pot and bring to a boil over high heat. Uncover pot and reduce heat to low; gently simmer until squash is very tender, about 10 minutes.
Puree soup in a blender in batches, careful not to splatter hot liquid. Season with salt, pepper and nutmeg. Serves 6

My kids think I am crazy but I even like this soup cold. For those interested it is ZERO weight watcher points!!!