Butternut Squash Winter Soup
Angie Halten
Celery, potatoes and apples round out the flavours of this smooth soup.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
- 1 yellow onion chopped
- 1 rib of celery chopped
- 1 carrot chopped
- 1 large potato chopped
- 1 Tbsp butter or margarine
- 1 butternut squash peeled, seeds removed, chopped
- 1 tart green apple peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)
- 3 cups GF chicken broth or vegetable broth
- Pinches of nutmeg cinnamon, salt and pepper
Combine butter, onion, celery, potato and carrot in large saucepan. Sauté together for 5 minutes.
Add squash, apple, and broth. Bring to boil. Simmer for 10 minutes or until everything is soft.
Use a food processor, or an immersion blender and purée until smooth.
Return soup to pot, add spices, and season to taste.