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Butternut Squash Soup

Butternut Squash Soup
  • Meal


  • Cusine



1 medium yellow onion, chopped

1 celery rib, chopped

1 carrot, chopped

2 tablespoons unsalted butter

1 butternut squash, peeled and chopped

1 large tart green apple, peeled, cored, chopped

3 cups chicken stock or broth

1 cup water

Pinches of nutmeg, cinnamon, cayenne, salt and pepper

Fresh parsley, chopped

Chives, chopped

Dash of smoked paprika

Sour cream


Sauté onion, carrot, celery in butter: 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. Cook the soup: 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. Purée the soup: Use an immersion blender to purée the soup, or work in batches and purée the soup in a stand blender. Add seasonings: 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.