Butternut Squash Soup is the quintessential soup of autumn, and despite a spell of hot weather, I've been feeling positively autumnal. When I see this soup on a seasonal menu, I'm always tempted. But then I hesitate because too often it's made in one of two ways that I don't like.
1 tablespoon unsalted butter, melted
1/2 teaspoon salt, divided
1/2 teaspoon coarsely ground black pepper, divided
1 tablespoon extra virgin olive oil
1 medium (8 ounces) Granny Smith apple, roughly chopped
1 small (4 ounces) yellow onion, roughly chopped
1 medium (2 ounces) carrot, roughly chopped
1 medium (8 ounces) russet potato, cut into 1-inch pieces
1 quart lower sodium vegetable broth
2 cups water
1/4 teaspoon celery seed
1/4 teaspoon thyme
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Pinch (1/16 teaspoon) cayenne
1 tablespoon real maple syrup
Garnish: apple, nutmeg, creme fraiche
* Roughly chopped is fine because you'll be pureeing the soup.
Note: I'm not saying life without an immersion blender was meaningless or that I'm consumed with bitterness and regret for not getting one sooner. But seriously, folks, if you don't have an immersion blender, get one now. You'll wonder how you got along without it!