There is another snow storm coming our way, so what better thing to do on a cold, snowy day than make more soup? I made a batch of this squash and apple puree on Sunday, and it was amazing. I love this soup. Even Shane likes it and he isn't crazy about soup in general and a soup made from squash--well, I'm amazed he likes it. On a post I did on Sunday, Bo made a comment that he wanted a recipe... so here it is.
olive oil to coat bottom of pan
1 pound of butternut squash, peeled and cubed (about half a squash)
1 stalk of celery
1/2 medium onion, diced
2 cloves of garlic, chopped
1 granny smith apple, peeled and diced
2 and 1/2 cups water or stock (I used vegetable stock)
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1 tsp honey (I didn't have honey, so I added a tsp of sugar)
Heat a medium-sized sauce pot to medium high heat and lightly coat bottom of the pot with olive oil. Add onion and garlic and saute for about 2 minutes. Add celery and season with salt and pepper.
Add the squash and apple and saute for about 10 minutes. Add the water or stock, season again with salt and pepper, and simmer about 10-15 minutes.
Remove from heat, add nutmeg, cinnamon and honey (sugar), and mix it in.
Place everything in a blender and puree until smooth. Adjust seasoning to taste and serve hot. This recipe makes four servings. Bon Appetit!
