Fall Apple-Butternut Squash Soup
By: Stephanie
Published: Friday, October 1, 2010 - 10:03am

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

1 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. 2 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). 3 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). 4 Top with sour cream (if you choose), and enjoy!!!