This Butternut Squash Apple Soup is another great recipe in using winter produce. Cold weather calls for a hot bowl of soup.  This creamy soup is flavourful and heart warming.

This soup can be prepared in 40 minutes or less.  The trick to a great butternut squash soup is the simple addition of one tart green apple to balance the sweetness of the squash.

One of the better way to prepare the butternut squash is to roast it.  Simply cut the squash half lengthwise, lightly brush with vegetable oil and place cut side down on a baking sheet and bake for 45 minutes in a 350F preheated oven until it is softened.  Roasting brings out the sweetness of the squash as the sugar content is caramelized.

Butternut squash is a good source of fiber, vitamin C and A, magnesium, manganese and potassium.   This recipe serves 4 to 6.

Ingredients

• 1 onion, roughly chopped
• 1 rib of celery, chopped
• 1 carrot, chopped
• 1 tablespoon butter
• 1 butternut squash
• 1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)
• 3 cups chicken broth (or vegetable broth for vegetarian)
• pinches of nutmeg, cinnamon, salt and pepper.

Instructions

Microwave the whole squash, on high, for 2 minutes.  Peeled, remove seeds and chopped

Combine butter, onion, celery, and carrot in a large saucepan.  Cook for 5 minutes.

Add squash, apple, and  broth.  Bring to a boil.  Simmer for 10 minutes or until squash is soft.

Puree the soup with a hand blender or in a blender.

Season with spices to taste.