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Butternut Apple Soup

Not our original soup, which was lost due to someone's site redesign.  However, this one is fairly close.
  • 1 medium yellow onion, chopped
  • 1 rib of celery, chopped
  • 1 carrot, chopped
  • 2 T olive oil
  • SOUP
  • 1 butternut squash
  • 1 tart green apple (squash and apple should be at a 3 to 1 ratio)
  • 3 c broth
  • 1 c water
  • Pinches of nutmeg, cinnamon, cayenne, salt and pepper
Saute onion, celery and carrot in the oil for 5 minutes, taking care to turn the heat down if the vegetables begin to brown.  Add squash, apple, broth and water, boil, cover, turn down to simmer and cook for 30 minutes or until squash and carrots soften. Puree, and return to pot.  Add salt and spices to taste, and garnish with chives or parsley.

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