Come Fall, I like to make a soup every week. It’s a bit of comfort food + soup is a great way to get more fruit/veggies into my life.
And, kids surprisingly love soup too. If you make it fun to make with them (my daughter LOVES peeling onions, which is great because I hate doing that!) and eat with them (have them slurp it or drink it out of a coffee mug), they’ll love it too.
Butternut Squash & Apple Soup
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped (about 1 cup)
- 2 celery ribs, chopped (about 3/4 cup)
- 1 large carrot, chopped (about 3/4 cup)
- 1 large or 2 small butternut squash, peeled and chopped (6 to 8 cups), seeds removed
- 1 tart green apple, peeled, cored, chopped
- 3 cups chicken or vegetable broth
- 1 cup water
- Pinches of nutmeg, cinnamon, salt and pepper
- Parsley and/or chives, to garnish (optional)
- Heat a large pot on medium heat. Melt the butter in the pot until it foams. Add the onion, carrot, and celery and sauté for 5 minutes.
- 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.
- Use an immersion blender to purée the soup, or work in batches and purée the soup in a standing blender.
- Add pinches of nutmeg and cinnamon. Add salt and pepper to taste. Garnish with chopped fresh parsley and/or chives. Enjoy!