Ingredients:
1 medium Butternut Squash (it should portion to 6 cups, once cubed)
1 yellow onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
1 tart green apple (I used Granny Smith apples)
4 cups Low-Sodium Vegetable stock (32 oz)
Pinches of nutmeg, cinnamon, mild curry to taste
Salt and pepper to taste
Olive oil
Optional:
1/4 cup heavy cream
1.) Prep your Butternut squash first. Start by cutting off the neck and the top (where the stem is). Next, peel the squash using a good quality peeler. Then, slice the squash into 1-inch wide pieces, and after that cube the squash. Your cut and cleaned butternut squash should be roughly 6 cups.
*There are many ways to prep butternut squash, if you know a better way feel free to use it!
2.) Chop the onion, celery, and carrots into small, similar sized pieces for more efficient cooking.
3.) In a large pot, heat some olive oil (roughly 1-2 tablespoons) over medium high heat. Saute onion, carrots, and celery for about 5 minutes or until onions are translucent. If the onions begin to brown, turn down the heat.
4.) Peel, core, and cut apple into pieces sized similar to the butternut squash.
5.) Add squash, apple, and broth to the pot. Bring to a boil. Cover and simmer for 30 minutes, or until the squash has softened and can be pierced with a fork.
**Optional: While soup is cooking, whip 1/4 cup of heavy cream until lightly whipped. Fold in a small dash of cinnamon. Place in refrigerator and use later as a garnish.
6.) Puree in either a food processor, blender, or an immersion blender. Return to pot, add spices, salt and pepper to taste.
**Optional: When plating soup, add a swirl of cinnamon whipped cream. Not exactly healthy, but if you're in the mood to indulge it adds a nice flavor!
Makes around 6 servings.
I hope you enjoy this lovely Fall treat!
**Update: Pictures! (Don't judge me though, I don't have a great camera, and I have a low-light apt.)
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