Butternut Squash and Green Apple Soup

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READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 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
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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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