Apple and Winter Squash Soup
1 Tbs. unsalted butter
1 TSFF red onion, diced
1 TSFF Butternut, BonBon, NGCR or Sunshine squash (about 2 pounds), peeled, seeded, and chopped
4 TSFF red or golden apples, peeled (or not), cored, and coarsely chopped
2 tsp. coarse salt
1½ tsp. ground cumin
½ tsp. ground coriander
½ tsp. ground ginger
¼ tsp. cayenne pepper
¼ tsp. freshly ground black pepper
2 cups homemade or low-sodium canned chicken or vegetarian stock, skimmed of fat
Finely diced apple tossed in lemon juice, for garnish
Jalapeno pepper, thinly sliced, for garnish
Low-fat sour cream, for garnish
Melt butter in a large saucepan over medium heat. Add onion, and cook until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until it softens, about 10 minutes. Add apples, salt, cumin, coriander, ginger, cayenne, pepper, stock, and 2½ cups water (just enough to cover). Bring to a boil.
Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
Being careful of hot splashed: Puree in batches with an immersion blender, in a food processor, or a blender until smooth, and return to saucepan over low heat. Thin with additional water if necessary. Serve hot, garnished with chopped apples, jalapeño, and sour cream, if desired.