Butternut Squash And Green Apple Soup

1. 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 saute for 5 minutes. Lower the heat if the vegetables begin to brown.

2. 2

   2 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.

3. 3

   3 Use an immersion blender to puree the soup, or work in batches and puree the soup in a standing blender.

4. 4

   4 Add pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste. Garnish with chopped fresh parsley or chives.

5. 5

   recipe originally found on simply recipes (butternut squash apple soup).

* Per serving · 4 servings · Values may vary.

No additional tips available.