Spiced Apple and Butternut Squash Soup

Ingredients

• 3 teaspoons olive oil, divided
• 2 cup Granny Smith apples, peeled (1 sliced and 1 chopped)
• 1 large chopped shallot
• 4 cups (32 ounces) boxed butternut squash soup
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon Freshly grated nutmeg (optional)

Preparation

1. 1. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat; cook apple slices, stirring until golden (about 2–3 minutes). Transfer to a plate. Add remaining 1 1/2 teaspoons oil to skillet; cook chopped apple and shallot over medium heat, stirring until golden (about 2–3 minutes).
2. 2. Place soup in a large saucepan; bring to a boil. Stir in chopped apples and shallot, nutmeg, and cinnamon; simmer until apples are tender (about 6 minutes).
3. 3. Ladle the soup into bowls; top with the remaining cooked apple slices. Dust with freshly grated nutmeg, if desired; serve.