Butternut Squash Soup

Ingredients

• 1 medium yellow onion, chopped
• 1 celery rib, chopped
• 1 carrot, chopped
• 2 tablespoons unsalted butter
• 1 butternut squash, peeled and chopped , seeds discarded
• 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

Directions

1. 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.
2. 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.
3. Purée the soup: Use an immersion blender to purée the soup, or work in batches and purée the soup in a stand blender.
4. Add seasonings: Add pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste.
5. Garnish with chopped fresh parsley or chives and, if you want, a dollop of sour cream.