Butternut Squash Apple Soup
Recipe type: Soups, Salads and Sides
  • 1 medium onion, chopped
  • 1-2 stalks of celery, chopped
  • 1 large carrot, chopped
  • 2 Tbsp. butter
  • 1 large Honey Crisp or Cortland apple, peeled, cored and chopped (aquash to apple ratio should be a 3:1)
  • 3 c. chicken broth
  • 1 c. water
  • Pinches of nutmeg, cinnamon, cayenne, salt and pepper
  1. Set a large saucepan over medium-high heat and heat the butter for 1-2 minutes. Do not let it turn brown
  2. Add the onion, celery and carrot and saute for 5 minutes, taking care to turn the heat down if the vegetables begin to brown
  3. Add squash, apple, broth and water. Bring to boil
  4. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften
  5. Puree, and return to a clean pot
  6. Add salt and spices to taste, and garnish with chives or parsley
Recipe by Flinchbaugh's Orchard & Farm Market at https://www.flinchbaughsorchard.com/butternut-squash-apple-soup/