Cream of butternut squash and apple soup

[Guest guest]

In honor of squash month. I don't even like squash, but I love this soup.

 

3 tablespoons unsalted butter

1 Bermuda onion, chopped

1 med. butternut squash (~3 lbs) peeled, seeded, cut into 1 inch cubes

6 cups broth

4 Granny Smiths, peeled and chopped

4 pinches Saffron threads

pinch grated nutmeg

heavy cream

 

In large pot over medium heat, melt butter. When butter has just

stopped foaming, add onion. Saute until just translucent, about 4-6

mins. Add squash and broth. Bring to a boil and reduce heat to med.

low. Simmer, stirring occasionally, until squash is tender, about 20

mins. Add apples, saffron, and nutmeg. Simmer, stirring occasionally,

until apples are tender, about 15 mins.

 

Let soup cool somewhat and then blend in batches until smooth. (Can be

refrigerated at this point.) If your blender has a hard plastic lid

and you don't cool the soup before blending, the heat from the soup

will soften the lid and it will not seal. Be forewarned! ;-) I learned

this the messy way.

 

Return soup to stove, stir in as much cream as you would like. I

suppose it could be made cream-less, but it really rounds out the

flavor. You don't have to add a lot. Season with salt and pepper and

warm gently.