This is my go-to recipe for a cozy fall soup. I've made it a few different ways in the past. Once roasting the squash with brown sugar and a little maple syrup and another time with smoky chorizo. This time I kept it simple so the butternut squash and apples could
Apple and Butternut Squash Soup
recipe by Sabrina W. for eat.drink.and be merry.
4 tablespoons butter
2 pounds butternut squash, peeled, seeded and chopped
4 apples, peeled and diced (golden delicious work best but I just used what I brought home from the orchard)
2 teaspoons each salt and pepper
1 1/2 teaspoons cumin
1/2 teaspoon ground coriander
1 teaspoon cinnamon
1 teaspoon ginger
3/4 cups apple cider
2 cups vegetable stock
1 medium onion, diced
In a large stock pot, add 2 tablespoons butter. Add diced onion and a little salt and cook for about 3 to 4 minutes. Add butternut squash and cook, stirring occasionally, until soft, about 10 minutes. Add the apples and spices and stir until everything is coated. Pour in the vegetable stock and apple cider and bring to a boil. Reduce, and let simmer 25 minutes. Puree with a hand blender until creamy and smooth. Add in the last 2 tablespoons of butter before serving.