BUTTERNUT SQUASH APPLE SOUP

I was craving a cozy warm soup the other day and remembered this classic from home. It’s perfect for an autumn outing and easy to transport in a hot thermos on a fall hike. My boyfriend made this grainy whole wheat bread which was a tasty compliment to soak up the soup. Feel free to improvise adding sweet potatoes or pumpkin.

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Ingredients

3 tablespoons of butter

1 sweet onion, chopped

3 stalks of celery, chopped

3-4 carrots, chopped

2 turnips, chopped

2 apples, peeled and diced

4-5 yellow potatoes, diced

1 butternut squash, diced

32 oz of chicken stock, ideally homemade

3-4 cups of water

3 bay leaves

2 tablespoons of fresh sage

salt + pepper

In a large Dutch Oven over low-medium heat, melt the butter and add the onions, celery, and carrots, cover and cook for 6-8 minutes stirring every so often until fragrant and the onions become translucent.

Add the remainder of the vegetables and apples with the chicken stock. Add the water until it covers all of the vegetables completely. Bring the soup to a boil for 3-4 minutes and reduce the heat and cover. Continuing cooking on low for another 15 minutes or until you can pierce the vegetables with a knife.

Once cooked through, using a blender or hand held soup blender, throughly blend until completely smooth.

If you used a separate bowl, transfer the soup back to the Dutch Oven and season with the bay leave, sage, salt and pepper. Garnish with walnuts and sage if you like.