Super simple yet so delicious and healthy! This apple butternut squash soup is perfect for the cold weather and holiday season. Save left-overs in refrigerator for 3-4 days or freeze for later use :)
img_0009 Pc: simply recipes
Ingredients:
  • Pinches of nutmeg, cinnamon, cayenne, salt and pepper
  • 1 cup water
  • 3 cups low sodium chicken broth
  • 1 green apple, peeled, cored, chopped
  • 1 butternut squash, peeled and chopped (6 to 8 cups), discard seeds
  • 2 Tbsp olive oil
  • ¾ cup carrot
  • ¾ cup celery
  • 1 cup sweet onion, chopped (1 medium onion)
  Instructions: Sauté onion, carrot, celery in olive oil in a large pot on medium-high heat. 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. Pour mixture into blender to purée the soup. Pour back in pot and season with nutmeg, cinnamon, cayenne, salt, pepper. Garnish with chopped fresh parsley or chives.