1 onion chopped
1 celery stick chopped
1 carrot chopped
3 T butter + 1 T olive oil
1 butternut squash (or other squash), peeled, cored and chopped
1 granny smith apple, peeled, cored and chopped
6 cups chicken broth
1 T smoked paprika salt & pepper to taste
In heavy bottomed pot, saute onion, celery and carrot in butter and oil until soft and fragrant. Add squash, apple and broth. Bring to boil and turn heat down to simmer for 40 minutes. Use a stick blender (immersion blender) to puree. Add paprika and s&p to taste.
Heat oven to 400 F. put 1-2″ mounds of grated parmesan on silicone baking sheet. bake for 5 minutes then take out and cool.
Serve soup with a dollop of creme fraiche or yogurt, a sprinkle of smoked paprika and a parmesan chip.
See original recipe on Liz’s Kitchen page: HERE