Butternut Squash Soup

Ingredients

• 1 cup onion yellow chopped
• 0.8 cup celery chopped
• 0.8 cup carrots chopped
• 2 tablespoons butter unsalted
• 6 cups butternut squash peeled chopped (see How to Peel and Cut a Butternut Squash)
• 1 large baking apples are apples that have a sweet-tart balance and hold their shape when green cored peeled chopped (squash to apple ratio should be 3:1)
• 3 cups chicken stock see (or vegetable broth)
• 1 cup water 
• 1 inches p of nutmeg 
• 4 servings parsley fresh chopped
• 4 servings chives chopped
• 1 Dash paprika smoked
• 4 servings cup heavy whipping cream sour

Equipment

• pot
• blender
• immersion blender

Directions

1. Sauté onion, carrot, celery in butter:
2. Heat a large thick-bottomed pot on medium-high heat. Melt the butter in the pot and let it foam up and recede.
3. Add the onion, carrot, and celery and sauté for 5 minutes. Lower the heat if the vegetables begin to brown.
4. 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.
5. Purée the soup: Use an immersion blender to purée the soup, or work in batches and purée the soup in a stand blender.
6. Add seasonings:
7. Add pinches of nutmeg, cinnamon, and cayenne.
8. Add salt and pepper to taste.
9. Garnish with chopped fresh parsley or chives and, if you want, a dollop of sour cream.