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Butternut Squash Apple Soup

Butternut squash is a type of winter squash, which means that it ripens later in the season. It originated in America in the 1940s when it was bred by a farmer in Stowe, Massachusetts. Though its seeds classify the squash botanically as a fruit, its savory flavor has led to it generally being treated as a vegetable. The seeds and the skin of this squash are edible, although they are typically removed for most recipes, as they are in this one. The seeds can be roasted and used as a garnish for the soup or simply enjoyed as a crunchy snack.

Recipe Servings: 6

Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

Directions

  1. Melt butter in a large skillet over a medium-high heat until foamy.
  2. Reduce heat to medium, and sauté onion, celery, and carrot in the butter for about 5 minutes.
  3. Add squash, apple, broth, and water.
  4. Bring to a boil. Then reduce heat, cover pan, and let the recipe simmer for about 30 minutes, or until the vegetables are tender.
  5. Season with nutmeg, cinnamon, cayenne pepper, salt, and ground black pepper.
  6. Puree the soup in a blender, one serving at a time.
  7. Garnish each serving with parsley and serve.

Notes

Optional:

Reserve the squash seeds and roast them with salt and other seasonings and use them as a crunchy garnish when serving.

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