Butternut Squash Apple Soup

By Alissa -
From Simply Recipes

1 yellow onion, chopped
1 rib celery, chopped
1 carrot, chopped
1 Tbsp butter
1 butternut squash, peeled, seeds removed, chopped
1 tart green apple, peeled, cored, chopped
(squash and apple should be 3 to 1 ratio)
3 cups chicken or vegetable broth
pinches of nutmeg, cinnamon, salt and pepper

* I added some maple syrup at the end, too, to add a little more flavor and some sweetness
* I was wondering how this would turn out by using half chicken stock and half milk... I like my butternut squash soups to be creamy.... I might try it that way next time.

Combine butter, onion, celery and carrot in large saucepan. Cook for 5 minutes. Add squash, apple and broth. Bring to a boil. Simmer for 10 minutes or until squash is soft. Puree. Add spices to taste.

Comments

Anonymous said…
I made this yesterday, and: YUM. Alissa, I tried your suggestion and put in some milk, although I think I actually used the same amount of vegetable stock that the recipe called for (didn't exactly measure any of this stuff, which was another reason I liked this recipe).

I stirred the milk in at the end, and it made the texture much creamier but thinner -- more soup-like than mush-like. I also put in a bit of maple syrup and sprinked cinnamon on the tops of the bowls. Really delicious.

One other note: I was using up the one and only butternut squash from our farm share, and it was both tiny and kind of past its prime. I added another apple to make up for it, and I'd say the squash-to-apple ratio was probably 1:1. The squash was still dominant, but you could definitely taste apple too.
1:22 PM
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