Butternut Squash Apple Soup

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. We used a recipe from Elise at Simply Recipes and I am glad we did. The soup is delicious. I love the green apple thrown into the mix. It adds a little sweetness and a bit of tart too. The cinnamon and nutmeg just bring out the flavors in the butternut squash. 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!!









OTHER RECIPES

Butternut Squash Apple Soup

Adapted from Simply Recipes

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
(squash and apple should be at a 3 to 1 ratio)
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.

Serves 4-6.

Soup Thanksgiving Vegetarian