Butternut Squash Apple Soup
| Butternut Squash Apple Soup | Print |
Recipe type: Soups, Salads and Sides
Author: Julie Flinchbaugh
Ingredients
- 1 medium onion, chopped
- 1-2 stalks of celery, chopped
- 1 large carrot, chopped
- 2 Tbsp. butter
- 1 large Honey Crisp or Cortland apple, peeled, cored and chopped (aquash to apple ratio should be a 3:1)
- 3 c. chicken broth
- 1 c. water
- Pinches of nutmeg, cinnamon, cayenne, salt and pepper
Instructions
- Set a large saucepan over medium-high heat and heat the butter for 1-2 minutes. Do not let it turn brown
- Add the onion, celery and carrot and saute for 5 minutes, taking care to turn the heat down if the vegetables begin to brown
- Add squash, apple, broth and water. Bring to boil
- Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften
- Puree, and return to a clean pot
- Add salt and spices to taste, and garnish with chives or parsley
