If you finely chop (1/2-inch) the butternut squash, apple, carrot, celery, and onion, they'll cook more quickly. Add a smoky flavor to the soup by sprinkling in some smoked paprika. Make the soup a little more creamy by swirling in some sour cream just before serving.
1 medium yellow onion, chopped (about 1 cup)
1 celery rib, chopped (about 3/4 cup)
1 carrot, chopped (about 3/4 cup)
2 Tbsp butter•1 butternut squash or 2 acorn or delicata
1 tart green apple, peeled, cored, chopped (squash and apple ratio should be 3:1)
4 cups vegetable broth
Pinches of nutmeg, cinnamon, cayenne, salt and pepper
Method for Roasting squashes:
Halve Butternut or other squashes, remove seeds, brush with olive oil and sprinkle with salt. Place cut side up for butternut and cut side down for other smaller squashes on a foiled lined cookie sheet in a 400 degree oven for 30 to 40 mins or until flesh is soft. Let cool a bit and scoop out flesh and place in a bowl.
1. 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 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. Add salt and pepper to taste. Garnish with chopped fresh parsley or chives.
Note: For a chunkier soup, reserve some whole apples and vegetables before blending and add after.
Recipe Adapted from Simply Recipes.com