Creamy Butternut Squash and Apple Soup
Ingredients
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 cup chopped white onion
- ½ cup chopped celery
- ½ cup chopped carrots
- 1 teaspoon nutmeg
- 6-7 cups butternut squash, chopped (use either a 3 pound butternut squash to peel, seed, and chop or buy pre-chopped butternut squash)
- 1 ¼ teaspoons salt
- 1 teaspoon black pepper
- 2 cups finely chopped apple (McIntosh, Granny Smith, Golden Delicious, or Cortland)
- 2 cups unsalted chicken stock
- 2 cups water
Instructions
- In a large pot over medium heat, melt butter and olive oil together. Add onion, celery, and carrots, stirring to coat well. Cook until vegetables are tender, about 8 to 10 minutes.
- Add nutmeg to vegetables, stirring to coat thoroughly
- To the vegetables and nutmeg, add squash, salt, pepper, and apples, stirring to coat.
- Stir in chicken stock and water to the pot with all other ingredients. Bring to a boil over medium-high heat. Reduce heat to low, cover and cook, stirring occasionally until squash is soft when pierced with a fork, 20 to 25 minutes.
- Remove pot from heat. In a heavy-duty blender, pour 2 cups of soup at a time to blend ingredients together until smooth. Return soup to a clean pot and continue to blend the rest of the soup until smooth until all is done.
- If desired, serve with sour cream and garnish with additional chopped apple and sourdough croutons.
Notes
Nutrition Information: Calories: 250; Total Fat: 10 grams; Protein: 5 grams; Carbohydrates: 35 grams; Fiber: 7 grams; Sodium: 450 milligrams