Creamy Butternut Squash and Apple Soup
Ingredients
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 cup chopped white onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1 teaspoon nutmeg
- 6-7 cups butternut squash, peeled and cubed
- 2 cups chicken or vegetable broth
- 2 cups apple, peeled, cored, and chopped
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
Instructions
- In a large pot or Dutch oven, heat the olive oil and butter over medium heat.
- Add the onion, celery, and carrots and cook until softened, about 5-7 minutes.
- Add the butternut squash and broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the squash is tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot. Stir in the apple, salt, and pepper. Heat through.
- Serve hot, garnished with sour cream and croutons, if desired.
