Butternut Squash and Apple Soup

I don’t know why, but when we pick our own apples we don’t stop until we can’t possibly carry any more.  What is it about picking your own fruit that makes you feel like you are at an all-you-can-eat buffet?  Does any family really need 30 pounds of apples?  If you are trying to use up the apples you picked this year and are tired of making applesauce, here’s a tip.  Remember that apples can be very versatile, and can easily find their way into many dishes – and not just desserts.  Here, I added some tart apples (not sure what kind, the trees in the orchard were not labeled) to a standard butternut squash soup.  They added acidity and brightness to what can sometimes be a rather heavy dish.  Perfect for an early autumn day when the air is just starting to get a chill.

 

Butternut Squash Soup with Apples (Serves 4-6)

3 Tablespoons Butter

1 medium onion, peeled and chopped

3 slices of fresh ginger

1 medium butternut squash, peeled, seeded and chopped

2-3 tart apples, peeled, seeded and chopped

2 carrots, peeled and chopped

2 sprigs of fresh thyme

1 sprig of fresh rosemary

4 cups chicken stock

Salt and Pepper to taste

Melt the butter over medium heat in a large soup pot.  Add the onion and ginger, cook and stir for several minutes until the onion has softened.  Add the remaining ingredients and bring to a boil over high heat.  Reduce the heat to low and simmer, covered, until the squash is fully cooked.  Remove from the heat and allow to cool for about 10 minutes.  Remove the herb sprigs and ginger slices.  Puree the soup until completely smooth in the pot with a hand-held immersion blender (or in batches in a regular blender or food processor).  Reheat the soup when ready to serve.