Butternut Squash and Apple Soup

Two seasonal ingredients come together in this delicious soup! This can be served as a starter or as a meal with a garden salad.

Butternut Squash and Apple Soup

Ingredients:

• 1/2 cup butter
• 1 medium onion, chopped
• 1/2 cup flour
• 2 qts vegetable stock, chicken stock or water
• 1 pt light cream
• 1 1/2 lbs butternut squash, peeled and chopped
• 1 1/2 lbs apples, cored and chopped
• 1/4 cup light brown sugar
• Pinch dry sage, ground
• Pinch cayenne pepper
• 1 sprig fresh rosemary, chopped
• To taste salt
• To taste black pepper
• Sour cream, garnish, optional

Directions:

1. Melt butter in a large stock pot over medium heat, add onion.
2. Cook for 3 minutes or until onion is translucent.
3. Add flour and mix well to form a roux.
4. Add vegetable stock and whisk to incorporate.
5. Add butternut squash, apples, cream, brown sugar, sage and cayenne pepper.
6. Increase heat to high and bring to a boil.
7. Reduce heat to a simmer and cook for 20 minutes or until butternut squash and apples are soft.
8. Puree soup using a blender, stick blender or food processor.
9. Add rosemary and season with salt and pepper to taste.
10. Serve hot, garnished with sour cream.