Butternut Squash Soup

Ingredients

Soup

• 1 medium yellow onion, chopped (about 1 cup)
• 1 celery rib, chopped (about 3/4 cup)
• 1 carrot, chopped (about 3/4 cup)
• 2 tablespoons unsalted butter
• 1 butternut squash, seeded, peeled, and chopped (6 to 8 cups), see How to Peel and Cut a Butternut Squash
• 1 large tart green apple, peeled, cored, chopped (squash to apple ratio should be 3:1)
• 3 cups chicken stock or vegetable stock
• 1 cup water
• Pinch nutmeg
• Pinch cinnamon
• Pinch cayenne
• Salt and pepper to taste

For the garnish (optional)

• Fresh parsley, chopped
• Chives, chopped
• Dash smoked paprika
• Sour cream

Directions

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. Lower the heat if the vegetables begin to brown.
2. Add the butternut squash, apple, stock, 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. Puree with immersion blender
4. Serve, add garnish