Butternut Squash Apple Soup

Nothing says autumn like squash. As a child in the 80's, I only had a vague idea that the squash was edible and not just something used for decoration. Lately, however, squash has been getting a lot more attention, as seasonal eating has grown in popularity.

I decided that a butternut squash soup would be the perfect post-pumpkin patch meal last night. I took a cue from fellow Sacramento-area blogger Simplyrecipes and borrowed her recipe for Butternut Squash Apple Soup. It sounded like a great excuse to use my newest kitchen tool, a handheld immersion blender, which excels at blending chunky soups into a smooth puree.

I was a little wary that the soup might taste like baby food! But I liked the contrast of the savory aromatics, the sweet squash and sour apple, and the smooth texture. We ate it with rosemary bread and a mixed green-pear-toasted walnut salad. It was the perfect October meal!

Butternut Squash Apple Soup

1 yellow onion, chopped

1 rib of celery, chopped

1 carrot, chopped

1 Tbsp butter

1 butternut squash, peeled, seeds removed, chopped

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 if vegetarian)

Pinches of nutmeg, cinnamon, salt and pepper

Combine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add squash, apple, and broth. Bring to boil. Simmer for 10 minutes or until squash is soft. Puree. Add spices to taste.