Fall Apple-Butternut Squash Soup

Photo: Stephanie

Ingredients

3 tablespoons unsalted butter

1 medium onion, diced

2 pounds butternut squash; peeled, seeded and diced (1" squares)

4 golden delicious (or green apples); diced

2 teaspoons coarse salt

1/4 teaspoon ground coriander

1/4 teaspoon ground ginger

1/4 teaspoon cayenne pepper

3 cups chicken broth

1 cup water

Preparation

Melt 1 tblsp butter in a large saucepan over medium heat. Add onion. Cook onion, stirring occasionally until butter is melted. Cook onion until it begins to soften (a couple of minutes). Add in squash and 1 tblsp. butter and cook, for about 10 minutes. Stir squash occasionally.

Add apples, salt, coriander, ginger, cayenne pepper, and chicken broth to the squash mixture. Bring to a boil. Lower temperature to Low and simmer until vegetables become soft (about 30 minutes).

Once vegetables are soft, pour mixture into a food processor. Process until mixture becomes a smooth texture, and return to saucepan (you may need to do this using two saucepans if you are making a large quantity of soup or have a small blender/food processor).

Top with sour cream (if you choose), and enjoy!!!