Butternut Squash and Apple Soup
1 large butternut squash, peeled, seeded, cut into 1-inch cubes
2 tablespoons (1/4 stick) butter
1 large Vidalia or sweet type onion, peeled, chopped
1/2 teaspoon each of ground cinnamon, nutmeg
4 1/4 cups (or more) vegetable or chicken broth
1 (2) Gala or Granny Smith apples, cored, peeled, diced
1/2 cup apple juice
2 or 3 Tablespoons Dark Brown sugar, packed firm (to taste)
Light sour cream
Chopped fresh chives
Salt and black pepper, to taste
Prepare butternut squash: Carefully pierce a large squash with a very sharp knife 4 or 5 times. Rinse with cold water. Place in a baking pan with about 1/2 inch water. Bake at 350 Degrees F. for about 30 minutes. Remove from oven. Cool. Cut squash in half lengthwise. Remove seeds. With a large spoon, remove pulp from shell. Discard shell. Chop squash large for the soup.
Melt butter in large pot over medium heat. Add onion and nutmeg; saute until onion is somewhat translucent and] begins to brown, about 5 minutes. Do NOT brown onion. Add squash, 4 1/4 cups broth, apple, and apple juice. Bring to boil; reduce heat and simmer uncovered, [stirring occasionally] until squash and apple are tender, about 30 minutes. Add sugar. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. Bring soup to simmer, thinning with more broth if desired. Ladle soup into bowls. Garnish with sour cream and chives. Makes 6 to 8 servings.