Butternut Squash Soup

By á-47986

Ingredients

• 1 medium butternut squash, approx. 2 pounds
• 1 carrot, peeled and sliced
• 1 medium onion, chopped
• 1 rib celery, chopped
• 1 clove garlic, minced
• 3 cups chicken broth or water and boullion to equal
• 1 small granny smith apple peeled, cored, and cut into chunks
• 1 bay leaf
• butter
• salt and pepper to taste

Preparation

Step 1

Cut squash in half lengthwise and scoop out seeds. Peel and cut into chunks. Cook carrot, onion, celery and garlic in butter (sprinkle with salt) in a medium pot until softened; approx. five minutes. Add broth, squash, apple and bay leaf and simmer, covered, for 20 minutes or until squash is VERRRYYYY tender. Remove bay leaf and let mixture cool slightly. Transfer to blender in batches and puree until smooth, or use stick blender and blend in pot. Add a little water, if needed, to reach desired consistency. Return to pot to reheat. Add salt and pepper to taste. Serve with sour cream if desired.