Butternut Squash Apple Soup
- 1 yellow onion, chopped
- 1 rib of celery, chopped
- I carrot, chopped
- 1 Tbsp butter
- 1 butternut squash, peeled, seeds removed, chopped
- 1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)
- 3 cups chicken broth (or vegetable broth if vegetarian)*
- Pinches of nutmeg, cinnamon, salt and pepper
*If cooking gluten-free, use gluten-free broth.
MethodCombine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add squash, apple, and broth. Bring to boil. Simmer for 10 minutes or until squash is soft. Puree. Add spices to taste.
HintsThe apple doesn’t need to be tart. You can omit stuff in this recipe and totally replace it with another item. I had no nutmeg, so I put in honey and cinnamon and some other mealy apples I wanted to get used up in cooking. Peel the apples!
I also boiled the butternut squash first, then scraped the stuff into the soup, because I wasn’t going to wait an hour it seemed for that stuff to cook. I was too impatient.
I had it with some local bread from market, and a giant salad with black cherry tomatoes.
You can also probably replace the butternut with sweet potatoes. Same effect, only it’s sweet potato soup.
From Trish Woolbright