Butternut Squash Soup
1 medium yellow onion, chopped
1 celery rib, chopped
1 carrot, chopped
2 tablespoons unsalted butter
1 butternut squash, peeled and chopped
1 large tart green apple, peeled, cored, chopped
3 cups chicken stock or broth
1 cup water
Pinches of nutmeg, cinnamon, cayenne, salt and pepper
Fresh parsley, chopped
Dash of smoked paprika
Heat a large thick-bottomed pot on medium-high heat. Melt the butter in the pot and let it foam up and recede. Add the onion, carrot, and celery and sauté for 5 minutes. Lower the heat if the vegetables begin to brown.
Add the butternut squash, apple, broth, and water. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots have softened.
Use an immersion blender to purée the soup, or work in batches and purée the soup in a stand blender.
Add pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste. Garnish with chopped fresh parsley or chives and, if you want, a dollop of sour cream.