Butternut Squash and Green Apple Soup
Ready In: 50 mins
Serves: 8
Ingredients
- 1 medium yellow onion, chopped (about 1 cup)
- 1 celery rib, chopped (about 3/4 cup)
- 1 carrot, chopped (about 3/4 cup)
- 2 tablespoons butter
- 1 butternut squash, peeled and chopped, seeds discarded (see How to Peel and Cut a Butternut Squash)
- 1 tart green apple, peeled, cored, chopped (squash and apple ratio should be 3 -- 1)
- 3 cups chicken broth (or vegetable broth if vegetarian)
- 1 cup water
- 1 pinch nutmeg, cinnamon, cayenne, salt and pepper
Directions
- Heat a large thick-bottomed pot on medium-high heat. Melt the butter in the pot and let it foam up and recede. Add the onion, carrot, and celery and sauté for 5 minutes. Lower the heat if the vegetables begin to brown.
- 2 Add the butternut squash, apple, broth and water. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots have softened.
- 3 Use an immersion blender to purée the soup, or work in batches and purée the soup in a standing blender.
- 4 Add pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste. Garnish with chopped fresh parsley or chives.
- recipe originally found on simply recipes (butternut squash apple soup).
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