The trick to great butternut squash soup is the simple addition of one tart green apple to balance the sweetness of the squash.
Butternut Squash Apple Soup Recipe
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).
- 1 medium yellow onion, chopped
- 1 rib of celery, chopped
- 1 carrot, chopped
- 2 Tbsp butter
- 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
*If cooking gluten-free, use gluten-free broth.
1 Set a large saucepan over medium-high heat and heat the butter for 1-2 minutes. Do not let it turn brown. Add the onion, celery and carrot and sauté for 5 minutes, taking care to turn the heat down if the vegetables begin to brown.
2 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. Puree, and return to a clean pot.
3 Add salt and spices to taste, and garnish with chives or parsley.