Fall is the best time for this rich flavorful soup but honestly, I can eat this anytime of year. I found this recipe a few years ago and over time have altered it to my own taste. Play with ingredients as per your own taste but either way you really should try this at least once. I also use a dollop of sour cream and swirl it into my hot soup before eating 🙂
- 1 large yellow or sweet onion, chopped
- 2 or 3 ribs of celery, chopped
- 4 carrots, chopped
- 1 big butternut squash peeled, seeded, and chopped
- 2 green granny green apples, peeled and chopped
- 3 cups chicken broth
- 1 cup heavy cream
- 1/2 stick real butter
- pinches of nutmeg, cinnamon, cayenne pepper, salt and pepper (adjust later to your own liking)
- 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 saute for 5 minutes, taking care to turn the heat down if the vegetables begin to brown.
- Add squash, apple, broth, and cream . Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. Puree, ( I use my blender to get smoother results) and return to a clean pot.
- Add salt and spices to taste.
If you like a very thick soup then after you make the soup scoop about 1/2 cup out and place in a bowl, add 2 tablespoons of flour and whisk till smooth and blended well, add to soup and stir well 🙂 It freezes very well, enjoy !!