Ingredients:

  • 1 yellow onion, chopped 1 cup of chopped celery
  • 1 carrot chopped
  • 2 tbsp. butter
  • 1 butternut squash peeled and chopped, discard seeds
  • 1 granny smith apple
  • 3 cups chicken stock
  • 1 cup water
  • Nutmeg, cinnamon, cayenne pepper, salt and pepper to taste
  • Crème fraiche-For garnish

Directions:

Melt butter in pot. Add onion, celery and carrot; sauté until translucent. Add nutmeg, cinnamon, salt and pepper. Add squash and apple, broth and water. Bring to boil, reduce heat to simmer. Simmer for 30 minutes until squash and carrots are soft. Use immersion blender to puree soup until blended. Adjust seasonings and top with dollop of crème fraiche.

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