SPICED APPLE AND BUTTERNUT SQUASH SOUP

SPICED APPLE AND BUTTERNUT SQUASH SOUP image

Number Of Ingredients 9

4 Tbsp. unsalted butter
2 large onions, diced small
2 large Granny Smith apples, peeled, cored and diced
1 tsp. nutmeg, freshly ground
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon
4 whole butternut squash, peeled and diced
3 quarts chicken stock
Salt and freshly ground pepper to taste

Steps:

1. Melt the butter in large pot over medium heat. Add the diced onions and apples and cook until tender, about 10 minutes. 2. Stir in the spices, cook for 1 minutes, and then add the squash and 4 cups of chicken stock. Bring to a boil; reduce heat and simmer, uncovered, until squash is tender, about 20 - 30 minutes. 3. Drain the cooked vegetables with a colonder reserving stock. 4. Puree the vegetables in small batches with a small amount of stock in a blender or food processor. Transfer to a large pan over a medium heat. Add enough stock to make a medium thick soup. 5. If not serving right away, reserve any leftover stock, as the soup may thicken on standing. Season with salt and freshly ground pepper. This soup may be made a had ahead. Refrigerate any leftovers.