Fall Harvest: Butternut Squash & Apple Soup

The weather is turning colder and this Butternut Squash and Apple Soup hits all the right notes for a light fall supper. Serve it at lunch or at dinner with a mixed green salad. Try adding thin apple slices to the salad and serving it with a lemony vinaigrette. It's a nice contrast to the velvety smooth soup.

Roast the butternut squash by cutting it in half and removing the seeds and placing the halves cut side down on a piece of foil in a 350 degree oven for about 30-40 minutes until tender. Remove from oven. When cool, scoop the flesh out with a spoon.



BUTTERNUT SQUASH AND APPLE SOUP

Ingredients:

2 tablespoons butter
1 medium onion, chopped
1 leek, washed and chopped (white and light green parts only)
1/2 tsp nutmeg
1 butternut squash, roasted (see above)
4 cups chicken or vegetable broth
1 Granny Smith apple, peeled, cored and diced
1/2 cup apple juice
Salt and pepper to taste
Sour cream
Chives (for garnish)

Method

Melt butter in large pot over low heat. Increase heat to medium high and add onions and nutmeg. Saute onions until translucent, approximately 5 minutes. Add the flesh of the squash, apple, broth and apple juice. Bring to a boil. Reduce heat and simmer uncovered until apple is tender (approximately 20 minutes). Working in batches puree soup in a blender or a food processor until smooth. Return soup to pot. Season to taste with salt and pepper.

Warm soup, thinning with more broth if desired. Ladle into soup bowls and garnish with sour cream and chopped chives.