Butternut Squash Soup with Granny Smith Apples

Recipe by Lily Heaney

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 sweet butter

• 1 butternut squash, seeded, peeled, and chopped

• 1 large tart green apple, peeled, cored, chopped

• 3 cups chicken stock or vegetable stock

• 1 cup water

• Pinch nutmeg

• Pinch cinnamon

• Pinch cayenne

• Salt and pepper
  

Instructions

1. Sauté the Onion, Carrots, celery in two tablespoons of butter. Approximately five minutes

2. Add the chopped squash, apples chopped, add Stock and Water, bring to a boil , reduce to a simmer, simmer for 30 minutes, until vegetables are fork tender

3. Using an immersion blender, purée your soup, taste and season again if needed.