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Ingredients:
1 medium yellow onion, chopped (about 1 cup)
1 celery rib, chopped (about 3/4 cup)
1 carrot, chopped (about 3/4 cup)
2 tablespoons unsalted butter
1 butternut squash, seeded, peeled, and chopped (6 to 8 cups)
1 large tart green apple, peeled, cored, chopped (squash to apple ratio should be 3:1)
3 cups vegetable stock1 cup water
Pinch nutmeg
Pinch cinnamon
Pinch cayenneSalt and pepper to taste
Fresh parsley, chopped
Chives, chopped
Dash smoked paprika
Sour cream
Directions:
Heat a large thick-bottomed pot on medium-high heat. Melt the butter in the pot and let it foam up and recede. Add the onion, carrot, and celery and sauté for 5 minutes. Lower the heat if the vegetables begin to brown.
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.
Puree Soup in a Blender. Add pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste. Garnish with chopped fresh parsley or chives and, if you want, a dollop of sour cream.
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