butternut squash & apple soup

total time:: null forty minutes

Four to six

the weather cools, the leaves turn, and squash is in season. originally made as 1/5 of a five course meal, this soup is light enough to be combined with a meal, but can also be eaten as a meal.

ingredients

1 yellow onion, chopped
1 rib of celery, chopped
1 carrot, chopped
1 tablespoon butter
1 butternut squash, peeled, seeds removed, chopped
1 tart green apple, peeled, cored, chopped
3 cups chicken or vegetable broth
Pinches of nutmeg, cinnamon, salt and pepper

directions

1
1. combine butter, onion, celery, and carrot in large saucepan and cook for 5 minutes.
2
2. add squash, apple, and broth. bring to boil.
3
3. simmer for 10 minutes or until squash is soft. puree and add spices to taste.

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