Butternut Squash Soup

Easy peasy.  Tastes pretty good.  Do not make the mistake I made and use chicken broth.  Honestly, I could have sworn that said chicken broth.  In any event, chicken is the dominant taste when you use chicken broth.  It is also salty.  I'm going to make this again when I can read.

Here's the particulars. 
Serving size: 1 cup
KCalories, 82
Weight Watchers PointsPlus: 1 
Fat, 0g
Carbs, 19g
Dietary Fiber, 3g
Protein, 3g

Ingredients
32 oz. vegetable broth, low sodium
1 medium butternut squash, peeled and chopped in 1" cubes
1/2 apple, peeled, cored and diced in 1" cubes
1/2 onion, peeled and diced in 2" slices
salt and pepper to taste
1/8 teaspoon ground nutmeg

Place broth, squash, apple and onion in a stock pot and boil until the squash is tender, about 15 minutes.  Remove from the heat and allow to cool at least 15 minutes.  Using an immersion blender, blend ingredients thoroughly.  Or put in blender in batches.  Return to pot.  Season with salt (be careful if you didn't use low-sodium broth) and pepper.  Add a pinch of ground nutmeg as a garnish before serving.  Can be served warm, cold, or room temperature.