Butternut Squash Soup

This soup is sweet and rich. Apples and squash are a great combo and here we show how easily one can exploit their delights.

Serves 4 to 6.

2 tablespoons butter
1 onion, chopped
1 1/2 pounds butternut squash, peeled, seeded, cut into small cubes
2 gala apples, peeled, cored, chopped
2 c vegetable stock
1 c half-and-half (10% m.f. cream)
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon

In a large saucepan, brown the onions in the butter until golden. Add the squash and apples and cook on medium heat for 15 minutes, stirring occasionally to prevent them from burning to the bottom of the saucepan. Once the squash softens (yields to the stabbing of a fork), add the stock and bring to boil for 15 minutes.

Remove from heat and purée the soup (I just use a hand-held blender right in the pot), then add the cream and season with nutmeg and cinnamon to taste. Bring soup back to serving temperature by heating on a low temperature. You can garnish this dish by serving the soup into bowls and adding a dollop of sour cream and a sprinkling of finely chopped chives or green onions.