Butternut Squash Soup

Name: Butternut Squash Soup
Yield: 6
Ingredients: 3/4 c celery rib, chopped (about; 1 c medium yellow onion, chopped (about; 2 Tbsp unsalted butter; 8 c butternut squash, peeled and chopped to , seeds discarded (see how to peel and cut a butternut squash); 1 large tart green apple, peeled, cored, chopped (squash to apple ratio should be :; 3 c chicken stock or broth (or vegetable broth); 1 c water; 1 tsp each, nutmeg, cinnamon, cayenne, salt and pepper; fresh parsley, chopped; chives, chopped; dash of smoked paprika; sour cream; 3/4 c carrot, chopped (about

0 mins

Total time

6

Serving

13

Ingredients

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Ingredients

³⁄₄

ccelery rib, chopped (about

cmedium yellow onion, chopped (about

Tbspunsalted butter

cbutternut squash, peeled and chopped to , seeds discarded (see how to peel and cut a butternut squash)

large tart green apple, peeled, cored, chopped (squash to apple ratio should be :

cchicken stock or broth (or vegetable broth)

cwater

tspeach, nutmeg, cinnamon, cayenne, salt and pepper

fresh parsley, chopped

chives, chopped

dash of smoked paprika

sour cream

³⁄₄

ccarrot, chopped (about

Directions

Step 1

1 Sauté onion, carrot, celery in butter: 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.

Step 2

2 Cook the soup: 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.

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