Butternut Squash Apple Soup (photo)

Butternut Squash Apple Soup

  • Prep: 10 minutes
  • Cook: 45 minutes
  • Yield: Serves 4-6.

Note that the smaller you chop your vegetables, the faster they will cook. We like to finely dice the onion. celery and carrot, and cut the squash and apple into 1/2-inch chunks. For a variation add a couple dashes of smoked paprika and/or swirl in a little sour cream at the end (off the heat).

Butternut squashes come in various sizes. Your ratio of chopped butternut squash to chopped apple should be 3 to 1.

Ingredients

  • 1 medium yellow onion, chopped (about 1 cup)
  • 1 celery rib, chopped (about 3/4 cup)
  • 1 carrot, chopped (about 3/4 cup)
  • 2 Tbsp butter
  • 1 butternut squash, peeled and chopped, seeds discarded (see How to Peel and Cut a Butternut Squash)
  • 1 tart green apple, peeled, cored, chopped (squash and apple ratio should be 3:1)
  • 3 cups chicken stock or broth (use vegetable broth if cooking vegetarian)*
  • 1 cup water
  • Pinches of nutmeg, cinnamon, cayenne, salt and pepper

*If cooking gluten-free, use gluten-free broth.

Method

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. Turn the heat down if the vegetables begin to brown.

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

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

Main Ingredients

Course

Type

Cuisine