Butternut Squash Soup

Ingredients

• 1 medium yellow onion, chopped
• 1 celery rib, chopped
• 1 carrot, chopped
• 2 tablespoons unsalted butter
• 1 butternut squash, peeled and chopped, seeds discarded
• 1 large tart green apple, peeled, cored, chopped
• 3 cups chicken stock or broth, or vegetable broth
• 1 cup water
• Pinches of nutmeg, cinnamon, cayenne, salt and pepper
• Fresh parsley, chopped
• Chives, chopped
• Dash of smoked paprika
• Sour cream

Directions

1. Set a large, heavy-bottomed pot over medium-high heat. Add the butter and let it melt, bubble, and then settle down a bit. Stir in the onion, carrot, and celery, and cook them for 5 minutes, turning the heat down if they start taking on too much color.
2. Add the butternut squash, apple, broth, and water. Let the pot come to a boil, then bring the heat down to a gentle simmer, cover it, and cook for 30 minutes or so, until the squash and carrots are soft.
3. Purée the soup right in the pot with an immersion blender, or blend it in batches in a stand blender.
4. Stir in pinches of nutmeg, cinnamon, and cayenne. Season with salt and pepper to taste.
5. Top with chopped fresh parsley or chives, plus a dollop of sour cream if you’re in the mood.