Tara Romanella

Tara Romanella

Public Relations Specialist

I love reading - foodie magazines in particular - which is where I found this delectable recipe. Don't take my word on how good it is. I know how hard it is to get an editor's attention, so if this recipe made it to print, it must be delicious.

Butternut Squash Apple Soup
  1. 1 medium yellow onion, chopped
  2. 1 rib of celery, chopped
  3. 1 carrot, chopped
  4. 2 Tbsp. butter
  5. 1 butternut squash, peeled, seeds removed, chopped
  6. 1 tart green apple, peeled, cored, chopped
  7. (squash and apple should be at a 3 to 1 ratio)
  8. 3 c. chicken broth (or vegetable broth if vegetarian)*
  9. 1 c. water
  10. Pinches of nutmeg, cinnamon, cayenne, salt and pepper
  11. *If cooking gluten-free, use gluten-free broth.

Set a large saucepan over medium-high heat and heat the butter for 1-2 minutes. Do not let it turn brown. Add the onion, celery and carrot and sauté for 5 minutes, taking care to turn the heat down if the vegetables begin to brown.

Add squash, apple, broth and water. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. Puree, and return to a clean pot.

Add salt and spices to taste, and garnish with chives or parsley.