• 2 tablespoons olive oil 

• 1 medium yellow onion, chopped

• 2 stalks celery, chopped

• 2 carrots, chopped

• 1 butternut squash, peeled and chopped, seeds discarded

• 1 tart green apple, peeled, cored, chopped

• 1 cup water

• 3 cups low-sodium chicken or vegetable broth

• pinches of nutmeg, cinnamon, cayenne (optional)

• salt and pepper to taste

1. Heat the oil in a large pot over medium-high heat until hot but not smoking. Add onions, carrots, celery, and a pinch of salt. Cook, stirring occasionally, until softened but not browned, about 5 minutes.  

2. Add butternut squash, apple, water, and broth to the pot. Bring to a boil. Reduce heat to low and simmer, covered for 30 minutes, until vegetables are very soft. 

3. Remove the pot from the heat and puree with an immersion blender or puree in small batch in a blender.*

4. Return blended soup to the pot. Add salt & pepper and seasoning, if using, to taste. Serve with love!  

Store leftovers in airtight containers in the fridge for up to 3 days. If soup thickens, thin with a little water or broth– 1 tablespoon at a time – until the desired consistency. 

* CAUTION if using a blender: blend in small batches. Cover and hold the lid with a towel to prevent the lid from popping off from the steam.