I had all intentions of going to the gym tonight, but there’s currently a nor’easter outside, the wind is howling and a tree just fell down on my street. So, I figured this is as good a night as any to write a blog about soup! Here’s a great Fall classic…
Butternut Squash and Green Apple Soup
1 medium yellow onion, chopped
1 rib of celery, chopped
1 carrot, chopped
2 Tbsp butter
1 butternut squash, peeled, seeds removed, chopped
2 tart green apples, peeled, cored, chopped
3 cups vegetable broth
1 cup water
Pinches of nutmeg, cinnamon, cloves, salt and pepper
Set a large saucepan over medium-high heat and heat and begin to melt better. Add the onion, celery and carrot and sauté for 5 minutes, turning the heat down if the vegetables begin to brown. Add squash, apple, vegetable broth and water. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots are soft.
Puree in a food processor until smooth (you may need to do this in a few batched) and return to pot or large bowl.
Add salt and spices to taste and garnish with chives or an additional pinch of cinnamon (sorry, I couldn’t help but add a little Fall flourish!).
Time: 1 hour
Yield: Serves 4-6.