Creamy Squash and Apple Soup


Finely chop onion, celery, and carrot and saute in butter for 5 minutes. Add the squash, apple, broth and water. Bring to a boil and then simmer until squash is soft. Puree the soup using an immersion blender. Season with cinnamon and cayenne


  • 1 medium yellow onion, chopped (about 1 cup)
  • 1 celery rib, chopped (about 3/4 cup)
  • 1 carrot, chopped (about 3/4 cup)
  • 2 Tbsp butter
  • 1 butternut squash (I buy the pre-washed and cut squash.)
  • 1 green apple, peeled, cored, chopped
  • 3 cups chicken stock or broth (use vegetable broth if cooking vegetarian)
  • 1 cup water
  • Pinches of nutmeg, cinnamon, cayenne, salt and pepper