Fall Soups

My favorite fall soup is a butternut squash soup with honey and ginger. I don't feel like finding the recipe right now. I'll post the recipe for the soup I made last night instead.

Squash and Apple Cream Soup

1 medium onion
3 lb butternut squash
2 apples
4 cups chicken stock
1 cup Apple juice
1/2 cup heavy cream
3 tbs olive oil
salt
pepper
cinnamon
nutmeg

Add olive oil to your stock pot. Coarsely chop the onion and saute it while you deal with the squash and apples (don't forget to layer your salt and pepper here). Peel, remove seeds from, and chop the butter nut squash. Peel, core, and chop the apples. Add to the pot and add all of the liquids as well. Make sure the squash and apples are covered. If not you can add more juice, water, or stock.

Boil for 40 minutes. When the squash is soft, use an immersion blender and blend until smooth. Add cream, cinnamon, and nutmeg. Stir to mix. and serve.

Here's what it looks like when done. Credit onapples.com for the photo. It's not mine.