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Butternut Squash Soup

Ingredients

  • 1/2 Tbs pat of butter
  • 1/2 Tbs olive oil
  • 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
  • 1 dash cinnamon, nutmeg, salt and pepper
  • sour cream as garnish

Instructions

  • 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.