*1 Tbs. olive oil.
*1/2 cup chopped carrot.
*1/2 cup chopped celery.
*1/3 cup chopped onion.
*1 1/2 lbs. butternut squash (about 3 1/2 cups)-
seeded and cut into 1-inch cubes.
*2 medium apples-
cored and cut into 1/2-inch pieces.
*4 cups low-sodium chicken broth (i used whatever i had- i don't remember if it was low-sodium.).
*ground black pepper to taste.
*croutons.
when i was sauteing the onions, celery, and carrots in olive oil i added:
*nutmeg
*kosher salt
*marjoram
*cayenne (just enough to give it kick but not too spicy)
*thyme
*minced garlic
*basil
*bay leaf (i actually added this later, in it's soup form)
*ginger
*rosemary
*and a little brown sugar
(just use whatever you have and sounds good to you)
MAKE IT:
1. in a big pot, heat oil on medium. add carrots, celery, onions. cook for 8-10 mins stirring occasionally. add squash, apples, and broth. bring to boil. reduce heat and simmer uncovered for 20 mins. cool slightly.
2. puree soup, in two batches if needed, in a blender or food processor. add pepper & croutons. makes about 6 cups.
