It’s been a chilly, rainy start to fall so far–and what better way to warm up than with a cozy bowl of Butternut Squash Apple Soup?
I haven’t had butternut squash in over a year thanks to the Butternut Squash Mac & Cheese overdose of winter 2009, but a large butternut squash at the Farmer’s Market looked so yummy that I just had to bring it home. I loved the sweet-tart flavor of this soup, intensified by roasting the squash and slowly cooking a plethora of other produce including pieces of onions, carrots, celery, and apples. Some spices top off the delightfulness of this creamy soup. For a little extra treat, try stirring in some sour cream for a cool twist on this hot dish!
Reader Question ~ What’s your favorite fall soup?
- 1 large butternut squash [should yield ~4.5 cups]
- 2 tablespoons butter
- 1 medium onion, chopped
- 1/4 cup celery, chopped
- 1 large carrot, chopped
- 1 large Granny Smith apple, cored and chopped [should yield ~1.5 cups]
- 3 cups chicken broth
- 1 cup water
- pinches of nutmeg, cinnamon, cayenne, and freshly ground black pepper