Butternut Squash And Green Apple 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 butter
• 1 butternut squash, peeled and chopped, seeds discarded (see How to Peel and Cut a Butternut Squash)
• 1 tart green apple, peeled, cored, chopped (squash and apple ratio should be 3 -- 1)
• 3 cups chicken broth (or vegetable broth if vegetarian)
• 1 cup water
• 1 pinch nutmeg, cinnamon, cayenne, salt and pepper

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 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 Use an immersion blender to puree the soup, or work in batches and puree the soup in a standing blender.
4. 4 Add pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste. Garnish with chopped fresh parsley or chives.
5. recipe originally found on simply recipes (butternut squash apple soup).

yellow onion, celery, carrot, butter, butternut squash, green apple, chicken broth, water, nutmeg

Taken from www.food.com/recipe/butternut-squash-and-green-apple-soup-524705 (may not work)