Monday, September 30, 2013

Recipe} Butternut Squash Apple Soup

I first made this soup while I was pregnant and it was perfect for the fall! It's been added to my rotation and now that it's fall and squash is in season it's time to bring it back! I hope you all enjoy it as much as I do.

Butternut Squash Apple Soup


1 medium yellow onion, chopped

1 rib of celery, chopped
1 carrot, chopped
2 Tbsp extra virgin olive oil
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)*
1 cup water
Pinches of nutmeg, cinnamon, cayenne, salt and pepper


Set a large saucepan over medium-high heat and heat the olive oil for 1-2 minutes. Chop and add the onion, celery and carrot and sauté for 5 minutes, taking care to turn the heat down if the vegetables begin to brown (Note, the smaller the vegetables are, the faster they cook).
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. 
Pour into a food processor, puree, and return to a clean pot. You may have to do this a few times, depending on the size of your food processor. 
Add salt and spices to taste, and garnish with chives or parsley.
You can add variation by adding a  couple dashes of smoked paprika and/or swirl in a little sour cream at the end (off the heat).

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