Recipe Type: Soups
Cuisine: Comfort Food
Author:
Prep time:
Cook time:
Total time:
Serves: 6 – 8
While volunteering for the Trail Alliance Fundraiser, I was given some butternut squash. Since it was snowing and cold outside, I felt it was a good time for making soup inside. The vegetables for this soup can be chopped with a knife, or you can use a food processor or Vitamix blender. I use the blender and bring them to dime sized pieces. You may need to cook the soup longer if you have hand chopped the vegetables.
Ingredients
- 1 tbsp cooking oil, I use avocado oil
- 1 tbsp butter
- 1 medium onion, chopped
- 1 or 2 carrots, chopped
- 1 or 2 celery ribs, chopped, optional
- 1 butternut squash, peeled, seeded and chopped
- 1 apple, peeled, cored and chopped
- 1 or 2 tsp nutmeg
- 1 or 2 tsp cinnamon
- 1 tsp salt
- 1 tsp pepper
- 4 cups chicken or vegetable stock, water works too
- Up to 1 1/2 cups milk or cream (less cream), optional
- Grated cheese for garnish, optional
Instructions
- Heat oil and butter in a dutch oven or soup pot over medium high heat.
- Add onion and cook for 5 minutes.
- Add carrots and celery and cook for 5 minutes.
- Add butternut squash and cook for 5 minutes.
- Add the apple, nutmeg, cinnamon, salt and pepper and stir well.
- Add the stock and return to a boil.
- Lower the temperature to a low boil or simmer and cook for 30 minutes.
- In batches, puree the soup in a blender. I like mine very smooth, so I blend for about 3 minutes.
- Return to the pot and add milk or cream if using and gently warm.
- Serve with cheese garnish if desired.
- Enjoy!
An awesome slightly sweet soup for those cold winter days.
This sounds great, can’t wait to whip it up! I might cook it a little longer so I can blend it by hand, hopefully that won’t wreck it!
Looks like just the thing for a cold winter evening 🙂