Print pagePDF pageEmail page

Serves 4-6

1 yellow onion, chopped
1 rib of celery, chopped
1 carrot, chopped
1 tablespoon butter
1 large butternut squash, chopped in half with seeds removed
1 tart green apple peeled, cored and chopped
3 cups chicken broth
pinches of nutmeg, cinnamon, salt and pepper

Cook squash by steaming in pan, steamer or microwave until soft. Peel and chop. Combine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add squash, apple, and broth. Bring to a boil. Simmer for 10 minutes. Purre in a blender or food processor. Add spices to taste.