Butternut Squash Apple Soup

Wed September 23, 2015


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
1 tart green apple, peeled, cored, chopped
3 cups chicken stock or broth
1 cup water
Pinches of nutmeg, cinnamon, cayenne, salt and pepper


In a large stock pot melt the butter. Once the butter begins to foam add in the onion, carrot and celery. Let the vegetables sauté for 5 minutes. Next add in the butternut squash, apple, broth and water; bring to a boil.

Once the ingredients begin to boil reduce heat to a simmer; cover pot and let simmer for 30 minutes or until the carrots are softened. Use a blender to puree the soup until smooth. Add in a pinch of nutmeg, cinnamon, cayenne, salt and pepper.