Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons unsalted butter
  • 1 yellow onion (, chopped)
  • 1 medium carrot (, chopped)
  • 1 stalk celery (, chopped)
  • 2 green apples (, cored and cubed)
  • 4 cups chicken broth
  • 24 ounces butternut squash (, diced)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Instruction

  • Melt the butter in a large pot, and cook the onion, celery, carrot and apples for 5 minutes, or until lightly browned.
  • Pour in enough of the chicken stock to cover vegetables. Add butternut squash.
  • Bring to a boil. Add salt and pepper.
  • Reduce heat to low, cover pot, and simmer 20 minutes, or until all vegetables are tender. 
  • Blend until smooth.
  • Mix in any remaining stock to attain desired consistency.