Butternut Squash Soup
Total Time: 1 hourYield: 6 Servings
Source: www.simplyrecipes.com
Category: Soup
Ingredients
1 whole Onion (chopped)1 whole Celery Stalk (chopped)
1 whole Carrot
2 tablespoons Unsalted Butter
1 whole Butternut Squash (seeded, peeled, chopped)
1 whole Granny Smith Apple (peeled, cored, chopped)
3 cups Chicken Broth
1 cup Water
pinch Nutmeg
pinch Cinnamon
pinch Cayanne
2 teaspoons Salt
dash Ground Black Pepper
5 whole Thyme Sprigs (stripped and chopped)
Directions
- 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.
- Add the butternut squash, apple, thyme, 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.
- Use an immersion blender to purée the soup. Add pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste. Garnish with chopped parsley or chives and a dollop of sour cream, if desired.