Name: Butternut Squash and Apple Soup
Yield: Makes 8 servings
Ingredients: 2 tablespoons (1/4 stick) butter; 1 large onion, chopped; 1/2 teaspoon ground nutmeg; 4 1/4 pounds butternut squash, peeled, seeded, cut into 1-inch cubes; 4 1/4 cups (or more) vegetable broth; 1 Gala apple, peeled, cored, diced; 1/2 cup apple juice; Light sour cream; Chopped fresh chives

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Butternut Squash and Apple SoupScott Peterson

Antoinette Muto of Los Angeles, California, writes: "My business partner and I own a company that makes costumes for the film industry. When we are involved in a huge project — as we were with Minority Report and X2 — we work very long days, and sometimes even on weekends. So I don't have much time to cook or even to go out for lunch or dinner. That's when my no-fiddling cooking style comes in handy. I cut corners when I can — without sacrificing flavor. I prepare all-vegetarian meals, using the freshest ingredients from the farmers' market, and I really get a kick out of seeing people come over to my house and not miss the meat one bit."

Recipe notes

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