One of my favorite soup ! I love the golden color, the smooth texture
and of course more of all the lovely slightly sweet taste.
Ingredients
1 celery rib
1 onion (medium)
1 carrot
2 tablespoons butter
1 green apple peel cored and chopped
1 butternut squash peeled and chopped
1 cup water
3 cups chicken broth
Pinches of cinnamon, nutmeg and chili
Method
Heat a large pot over medium high heat. Add the butter and once melted add the carrot, onion and celery.
Add
the chopped apple and butternut squash and pour the water and chicken
broth. Cover the pot and simmer for about 30 minutes until the carrots
and squash have softened.
Transfer to a blender to puree the soup (it’s better to work in batch)
Add pinches of chili, nutmeg and cinnamon. Add salt and pepper to taste.
Reheat just before serving.
