Apple-Butternut Soup

This deliciously light soup makes a beautiful start to any meal.
Serves 8.

SODIUM CONTENT: 15 mg per serving

INGREDIENTS

8 c. diced butternut squash (1 lg squash, peeled, seeded and diced)
5 c. diced apple (about 5 sm/med apples, peeled, cored and diced)
2 c. apple juice
6 c. water
4 t. very-low-sodium or sodium-free chicken bouillon granules
1 t. ground cinnamon
1/4 t. freshly ground black pepper
1/8 t. ground allspice
1/8 t. ground nutmeg

DIRECTIONS

Place all ingredients EXCEPT PEPPER into a large stockpot and stir to combine. Bring to a boil over high heat. Once boiling, reduce heat to medium, cover and simmer 45 minutes, stirring occasionally. Remove lid, stir in the ground pepper, and simmer another 15 minutes. Remove from heat and puree using an immersion blender, conventional blender or food processor. Serve immediately.