Saturday, November 14, 2009


Normally I don't love pureed soups but I really liked this version. This is the quintessential Fall soup! Butternut squash and apples, plus a dash of cinnamon and nutmeg--mmmm, good.

And this soup is good for you with all those good veggies and there is just one tablespoon of butter and no cream.

I roasted the squash for 30 minutes (splitting it in two and placing it in a 350 degree toaster oven). Roasting brings out the flavor of the squash even more than cooking it directly in the soup. But either way would work.

This soup comes from Simply Recipes, a favorite cooking blog.

Butternut Squash Apple Soup


1 yellow onion, chopped

1 rib of celery, chopped

1 carrot, chopped

1 Tbsp butter

1 Butternut Squash, peeled, seeds removed, chopped

1 tart green apple, peeled, cored, chopped

3 cups chicken broth

Pinches of nutmeg, cinnamon, salt and pepper

Saute onion, celery, and carrot in butter. Cook for 5 minutes. Add squash, apple, and broth. Bring to boil and simmer for 10 minutes or until squash is soft. Puree. Add spices to taste

Serves 4


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