INGREDIENTS
1 tablespoon olive oil
1/2 cup carrot, chopped
1/2 cup celery, chopped
1 medium onion chopped
3 1/2 cups butternut squash, seeded and cubed
2 apples, cored and cut into 1/2-inch pieces
4 cups chicken stock
Salt

DIRECTIONS
Heat the oil in a large dutch oven over medium heat. Add the carrots, celery and onion. Season with salt and allow to cook until soft, about 6 to 8 minutes.

Meanwhile, peel and cut the butternut squash

When the vegetables are soft, add the butternut squash, apples and chicken stock.

Bring to a boil and simmer for about 20 minutes or until the apples and squash are tender. Allow to cool slightly and transfer to a blender.

Season with salt and purée soup in blender until smooth. Ladle in bowls and serve.

Credit: At Home with Gina C.