Butternut Squash Soup

• servings: 6 servings
• total time: 1 hour 5 minutes

Ingredients

For the 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, peeled and chopped (6 to 8 cups), 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 3:1)

3 cups chicken stock or broth (or vegetable broth)

1 cup water

Pinches of nutmeg, cinnamon, cayenne, salt and pepper

For the garnish (optional):

Fresh parsley, chopped

Chives, chopped

Dash of smoked paprika

Sour cream

Directions

Sauté the onion, carrot, and 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.

Cook the soup: 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.

Purée the soup: Use an immersion blender to purée the soup, or work in batches and purée the soup in a stand blender.

Add the seasonings: Add pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste. Garnish with chopped fresh parsley or chives and, if you want, a dollop of sour cream. Did you enjoy this recipe? Let us know with a rating and review!

Nutrition

• Serving Size: Serves 4 to 6
• Calories: 322 kcal
• Total Fat: 10 g
• Saturated Fat: 4 g
• Unsaturated Fat: 0 g
• Cholesterol: 50 mg
• Sodium: 305 mg
• Total Carbohydrate: 51 g
• Dietary Fiber: 13 g
• Total Sugars: 20 g
• Protein: 12 g