I love soup. I can eat it any time of the year and this one is a favorite of mine. What I really like is that it doesn’t have any milk or cream, better for my waistline. Don’t skip the mini sweet pepper – not bell peppers. They really add to the flavor of the soup. You won’t be disappointed. Let me know what you think.
Butternut Squash and Apple Soup
This is a warm and creamy soup to enjoy and without any cream or milk, it’s a great choice for anyone.
Ingredients
- 1 medium yellow onion, chopped
- 1 about 3/4 cup celery rib, chopped
- 1 about 3/4 cup carrot, chopped
- 3 or 4 mini sweet peppers, seeded and chopped
- 2 Tbsp butter
- 1 6 to 8 cups butternut squash, peeled and chopped discard seeds
- 1 medium Gala apple, cored, chopped (squash to apple ratio should be 3:1)
- 3 cups chicken stock or broth use vegetable broth if cooking vegetarian
- 1 cup water
- Pinches of nutmeg, cinnamon, cayenne, salt and pepper
Instructions
- Heat a large thick-bottomed pot over medium-high heat. Melt the butter in the pot and let it foam up. Add the onion, carrot, and celery and peppers and saute for 5 minutes. Lower the heat if the vegetables begin to brown.
- Add the butternut squash, apple, broth, and water. Bring to a boil. Reduce to a simmer, cover and simmer for 30 minutes or so, until the squash and carrots have softened.
- Use an immersion blender to puree the soup, or work in batches and puree the soup in a standing blender.
- Season with pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste.
