Apple-Butternut Squash Soup

So what happens when you have a lot of butternut squash and apples (care of Farm Fresh To You)... you experiment and mix them together in a soup. Well, it turns out I'm not as creative as I thought and Martha Stewart already has done this. Oh well, I still made it my own.

I also made this soup, as well as butternut squash potstickers (yum), on a night that the father-in-law was visiting.  They both met with his taste bud approval.


Ingredients

1 tbs unsalted butter
1 onion, diced
1 butternut squash, peeled, seeded and chopped
4 Fuji apples, peeled, cored and chopped
1 1/2 tsp cumin
1/2 tsp ginger
1/2 tsp cayenne pepper (less if you want to lower the heat).
1 tsp pepper
2 cups low-sodium vegetable stock
2-3 cups water (for consistency)
salt to taste


Directions

1. Melt butter in large saucepan and cook the onion over medium heat. Add the squash and cook until soft.
2. Add everything else, except the salt. Fill with enough water to cover the squash and apples. Bring the broth to a boil and cook for about 30 minutes.
3. Using a blender or a food processor, puree and pour back into the saucepan.  Add salt to taste and water for desired consistency.
4. Martha says to garnish with jalapeno and sour cream but I found this good enough to stand on its own.