 | | Directions |
- Over medium heat, melt butter and olive oil together.
- Add all of the vegetables and saute, stirring occasionally, until the vegetables are somewhat tender - approximately 10 minutes.
- Mix in the apple, allspice and nutmeg.
- Add the broth and apple juice.
- Bring all to a boil then reduce heat to a simmer.
- Cover and simmer until the vegetables are tender, approximately 30 minutes.
- Using a blender, food processor or an immersion blender, puree the soup.
- Return the soup to the pot to keep warm until ready to serve.
- Season with salt and pepper.
- Ladle into bowls, top with a dollop of sour cream if desired.
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Prep Time: 20 minutes
Container: large pot or dutch oven
Servings: 8
|  | | Ingredients | | - | | 2 tablespoons olive oil |
| - | | 1 tablespoon butter |
| - | | 5 cups butternut squash - peeled, seeded, cubed |
| - | | 1 onion - chopped |
| - | | 1 carrot - large, peeled or unpeeled, cut into 1/4 inch slices |
| - | | 1/2 red bell pepper - chopped |
| - | | 2 stalks celery - chopped |
| - | | 1 Granny Smith apple, peeled, cored, and chopped |
| - | | 1/2 teaspoon ground allspice |
| - | | 1/4 teaspoon nutmeg |
| - | | 28 ounces vegetable broth |
| - | | 1 cup apple juice or cider |
| - | | sour cream for garnish - optional |
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