Everyone should make this soup immediately. Like... tonight. I'm sure you already have tonight's dinner planned, but it will have to wait. Just do it. You're gonna love it.
In fact, this soup is starting to make me think of the "T" word. That's right, you guessed it. THANKSGIVING!! My absolute favorite holiday in the world. Ok, I know it's still a month away, but I can't help it.
The key to this simple butternut squash soup is the addition of the tart green apple. This combats the sweetess of the squash, and adds a tangy flavor dimension. This soup could not be easier to make, and I guarantee you it will make you feel all warm and fuzzy inside.
Butternut Squash and Apple Soup (adapted from Simply Recipes)
Serves 4-6 (less if it's a main course)
1 medium yellow onion, chopped
1 rib of celery, chopped
1 carrot, chopped
2 Tbsp butter or olive oil (I used olive oil)
1 butternut squash, peeled, seeds removed, chopped
1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)
3 cups chicken broth
1 cup water
Pinches of nutmeg, cinnamon, cayenne, salt and pepper (to taste)
Chopped fresh chives (or parsley) and toasted pumpkin seeds, for garnish (optional)
Set a large saucepan over medium-high heat and heat the butter for 1-2 minutes. Do not let it turn brown. Add the onion, celery and carrot and sauté for 5 minutes, taking care to turn the heat down if the vegetables begin to brown.
Add squash, apple, broth and water. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. Puree, and return to a clean pot (I used a stick blender).
Add salt and spices to taste, and garnish with chives or parsley and pumpkin seeds, if using.