Butternut Squash and Green Apple Soup

• medium yellow onion, chopped↗1

  about 1 cup

• celery rib, chopped↗1

  about 3/4 cup

• carrot, chopped↗1

  about 3/4 cup

• butter↗2 tablespoons
• butternut squash, peeled and chopped, seeds discarded↗1

  see How to Peel and Cut a Butternut Squash

• tart green apple, peeled, cored, chopped↗1

  squash and apple ratio should be 3 -- 1

• chicken broth (or vegetable broth if vegetarian)↗3 cups
• water↗1 cup
• nutmeg, cinnamon, cayenne, salt and pepper↗1 pinch

Step-by-step instructions

1. 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. 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. 3

   Use an immersion blender to purée the soup, or work in batches and purée the soup in a standing blender.

4. 4

   Add pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste. Garnish with chopped fresh parsley or chives.

5. 5

   recipe originally found on simply recipes (butternut squash apple soup).