Good Morning New Orleans / NOLA Flavor

Chef Nino Cooks Butternut Squash Apple Andouille Soup

Butternut Squash Apple Andouille Soup


  • 1 medium yellow onion, chopped
  • 1 rib of celery, chopped
  • 1 carrot, chopped
  • 1 clove garlic finely chopped
  • ½ lb andouille sausage finely  chopped
  • 2 Tbsp butter
  • 1 butternut squash, peeled, seeds removed, chopped to ¼ inch squares
  • 1 tart green apple, peeled, cored, chopped finely
  • 3 cups chicken broth
  • 1 cup water
  • Pinches of nutmeg, cinnamon, cayenne, salt and pepper
  • Italian parsley for garnish
  • Chives for garnish


1 In a large saucepan over medium-high heat, add  the butter for 1-2 minutes.  Add the onion, celery and carrot and andouille sausage.  Sauté for 5 minutes, stirring constantly

2 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  pot.

3 Add salt and spices to taste, and garnish with chives or parsley.


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