The ultimate fall-lovers soup!
Yield: 6 servings
Ingredients:
1 tbs unsalted butter
1 medium yellow onion
1 butternut squash (about 2 lbs)
4 red or gold apples
2 tsp coarse salt
1 ½ tsp ground cumin
½ tsp ground coriander
½ tsp ground ginger
¼ tsp fresh ground black pepper
2 cups chicken or vegetable stock
2 ½ cups water
Sour cream
Directions:
Peel, seed, and cube the butternut squash, set aside.
Dice the yellow onion.
Melt butter in a large pot or dutch oven over medium heat. Add onion; cook, stirring occasionally until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
While the butternut squash is collecting, peel, core, and chop apples.
Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover) to the pot. Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary.
To serve, ladle into shallow bowls; garnish with sour cream if desired.