| Yield | |
|---|---|
| Source | https://www.simplyrecipes.com/recipes/butternut_squash_apple_soup/ |
| Prep time | 1 hour |
| Yield | |
|---|---|
| Source | https://www.simplyrecipes.com/recipes/butternut_squash_apple_soup/ |
| Prep time | 1 hour |
| 1 | Onion (chopped) | |
| 1 | Celery Stalk (chopped) | |
| 1 | Carrot | |
| 2 | Tablespoon | Unsalted Butter |
| 1 | Butternut Squash (seeded, peeled, chopped) | |
| 1 | Granny Smith Apple (peeled, cored, chopped) | |
| 3 | Cup | Chicken Broth |
| 1 | Cup | Water |
| Pinch | Nutmeg | |
| Pinch | Cinnamon | |
| Pinch | Cayanne | |
| 2 | Teaspoon | Salt |
| Dash | Ground Black Pepper | |
| 5 | Thyme Sprigs (stripped and chopped) |
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, 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.
3.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.