Yesterday we enjoyed a day off from work thanks to Veterans Day. I work for the government and Josh works for a bank so we usually get all of the random holidays off. We ran a lot of errands, took our friends’ dog for a run/walk, relaxed, and of course did some cooking! The highlight of the day:)
We made a big batch of butternut squash soup and it is the perfect fall soup!!
You puree it until desired consistency, but we kept it pretty thick. I love the orange color. This soup has few ingredients and is so simple to make. I can’t wait to have some for lunch today!!
Butternut Squash Apple Soup
1 yellow onion, chopped
1 rib of celery, chopped
I carrot, chopped
1 Tbsp olive oil
1 butternut squash, peeled, seeds removed, chopped
1 tart green apple, peeled, cored, chopped
3 cups vegetable broth
Pinches of nutmeg, cinnamon, salt and pepper
Combine olive oil, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add squash, apple, and broth. Bring to boil. Simmer for 10 minutes or until squash is soft. Puree. Add spices to taste.