Butternut Squash Apple Soup


Prep Time

10

Prep Notes

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.

Cooking Time

45

Yields

6 Servings

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 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

Directions

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. 

Making Soup:

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.