1 medium yellow onion, chopped
1 rib of celery, chopped
1 carrot, chopped
2 tablespoons butter
1 butternut squash, peeled, seeds removed, chopped
1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)
3 cups chicken broth
1 cup water
Pinches of nutmeg, cinnamon, cayenne, salt and pepper
*3 tablespoons butter
* 1 teaspoon aleppo pepper
Set a large saucepan over medium-high heat and heat the butter for 1-2 minutes. Do not let it turn brown. Add the onion, celery and carrot and sauté for 5 minutes, taking care to turn the heat down if the vegetables begin to brown.
Add squash, apple, broth and water. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. Puree, and return to a clean pot.
*Melt the butter with aleppo pepper in low-medium heat; be careful not to burn the butter almost as your making a clarified butter.
Add salt and spices to taste, and garnish with chives or parsley.
*This is the best time of the year, butternut is in season. It’s a perfect for a cold fall night. The butternut was a part of the CSA Hancock Shaker bag of veggies. The sweetness of the Butternut Apple Soup and a hint of spiciness of the aleppo pepper. A good friend of mine gave me a bag of aleppo peppers from Turkey. She was also gave me the idea of Aleppo Pepper oil…it’s perfect! enJOY!!!
Source: Simply Recipes