Ingredients
- 4 tablespoons butter
- 1 medium white onion, peeled, trimmed, and finely diced
- 2 butternut squash (about 4 pounds), peeled and cut into chunks
- 2 medium granny smith apples, peeled, cored, and cut into chunks
- 6 cups chicken broth, I use Swanson Organic in a juice box type carton
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cardamom (this is expensive, use cinnamon for just a good a flavor)
- 1 cup heavy cream (I leave this out and it is every bit as delicious without it... honest)
Directions
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In a medium stockpot, melt the remaining 4 tablespoons of butter. Over low heat, sauté the onion. Do not allow it to brown. Add the squash, apple, and broth; bring to a boil, lower heat, cover and simmer for an hour, until pieces of squash are tender. Season with salt, pepper, nutmeg, ginger, and cardemom, and cook an additional 20 minutes. Transfer to a blender or food processor and process, in batches, for 2 or 3 minutes. (be careful processing hot soup, only fill 1/2 full, and just pulse so it wont explode out of the blender). Adjust the seasoning to taste.