Apple Butternut Squash Soup

I can't believe it's already the week of Thanksgiving!  The holiday season seems especially off this year because of how nice the weather is still in Arizona.  Thankfully I am on my way to the Midwest for the long weekend, so I'll finally have a taste of some fall/winter weather.  I'm really excited!  It's the perfect week to post about this soup, it's very fall and the perfect first course for any holiday dinners you have coming up. 

Peel, seed and dice the butternut squash. 

Do the same for the apples and set aside.

Melt butter over medium heat in a large pot, being careful not to burn it.  Add the onion and saute until soft.  Add garlic and cook until fragrant, around a minute.

Mix in the diced squash and apples and stir to coat with the butter mixture.

Then add the stock, juice, thyme, bay leaf and cinnamon.  Bring to a boil, lower the heat and simmer for around 25 minutes until the squash and apples are soft. 

Remove from the heat and let cool.  Puree in a blender or food processor until smooth like above.  Add the cream as you puree. Return to heat and add salt and pepper to taste.  

Garnish with a dash of nutmeg.  I loved how creamy this turned out, and you can really taste the apple and squash.  Their flavors mix really well together.  The other great thing about this soup is it doesn't have to cook for more than 25 minutes, so it's relatively quick to make.  Enjoy! 

Apple Butternut Squash Soup

Adapted from The Black Dog Cookbook

Serves 5-6

1 butternut squash (about 2 pounds)

2 Granny Smith apples

1 small onion, diced

2 garlic cloves, minced

1 tablespoon butter

1 cup apple juice

4 cups chicken stock

1 cup light cream

1 tablespoon fresh thyme

1 bay leaf

1/2 teaspoon cinnamon

salt and pepper to taste

pinch of nutmeg 

Peel, seed and dice the butternut squash and apples, set aside. 

Melt butter over medium heat in a large pot, being careful not to burn it.  

Add the onion and saute until soft.  

Add garlic and cook until fragrant, around a minute.

Mix in the diced squash and apples and stir to coat with the butter mixture.

Then add the stock, juice, thyme, bay leaf and cinnamon.  
Bring to a boil, lower the heat and simmer for around 25 minutes until the squash and apples are soft. 
Remove from the heat and let cool.  
Puree in a blender or food processor until smooth like above.  
Add the cream as you puree. 
Return to heat and add salt and pepper to taste.
Garnish with nutmeg.