Butternut Squash Soup
I've been experimenting with new vegetables this winter and the butternut squash has become a favorite.
1 pat of butter (about 1/2 a tablespoon)
1 dollop of olive oil (about 1/2 a tablespoon)
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 green apple, peeled, cored, and chopped
1 butternut squash, peeled, seeded, and chopped
4 cups chicken broth
dash each cinnamon, nutmeg, salt and pepper
sour cream as garnish
Heat the oil and butter, then saute the onion, carrot, and celery about 5 minutes, until softened. Add the squash, apple, chicken broth, and spices and simmer until the squash is soft. I had large chunks so this took about 30 minutes but I wasn't in a hurry. It may have been done sooner and I just didn't check.
Puree the soup. I love my hand immersion blender for stuff like this. Serve with a dollop of sour cream in each bowl.
