Butternut Squash And Green Apple Soup - cooking recipe

Ingredients

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 butter
1 butternut squash, peeled and chopped, seeds discarded (see How to Peel and Cut a Butternut Squash)
1 tart green apple, peeled, cored, chopped (squash and apple ratio should be 3 -- 1)
3 cups chicken broth (or vegetable broth if vegetarian)
1 cup water
1 pinch nutmeg, cinnamon, cayenne, salt and pepper

Preparation

Heat a large thick-bottomed pot on medium-high heat. Melt the butter in the pot and let it foam up and recede. Add the onion, carrot, and celery and saute for 5 minutes. Lower the heat if the vegetables begin to brown.
2 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.
3 Use an immersion blender to puree the soup, or work in batches and puree the soup in a standing blender.
4 Add pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste. Garnish with chopped fresh parsley or chives.
recipe originally found on simply recipes (butternut squash apple soup).