Butternut Squash 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 olive oil
1 butternut squash, peeled and chopped (6 to 8 cups), seeds discarded
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
Fresh parsley, chopped
Dash of smoked paprika
For the soup
For the garnish (optional)
Sauté onion, carrot, celery in olive oil
Heat a large thick-bottomed pot on medium-high heat. Add the olive oil in the pot. 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, 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.
Purée the soup
Use an immersion blender to purée the soup, or work in batches and purée the soup in a stand blender.
Add pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste. Dress up your soup with chopped fresh parsley or chives and, if you want, a dollop of greek yogurt.
- If you don’t feel like peeling butternut squash yourself, buy already peeled and chopped.
- Add a smoky flavor to the soup by sprinkling in some smoked paprika.
- Make the soup a little more creamy by swirling in some greek yogurt (after you remove the soup from heat).
- Butternut squashes come in various sizes. Your ratio of chopped butternut squash to chopped apple should be 3 to 1.