Apple and Butternut Squash Soup

A beautiful fall soup that combines the sweet and savory flavors of fall in a silky comforting bowl. Serve with a dollop of sour cream and a slice of hearty bread for a full meal or pair with a salad.

• 2 tablespoons olive oil
• 1 2-lb butternut squash, peeled, seeded, and cut into 2-inch pieces (about 4 cups)
• 2 flavorful apples, like Pink Lady, peeled, cored, and cut into 2-inch pieces (about 2 cups)
• 1 large onion, peeled and coarsely chopped (about 1 cup)
• ½ teaspoon chili powder
• ½ teaspoon cayenne red pepper
• ¾ teaspoon ground mace
• ½ teaspoon ground cardamom
• 1 cup good quality apple cider
• 1 quart chicken stock (vegetable works fine as well)
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper

Instructions

1. Heat oil in a large stockpot over medium-low heat. Add the squash, apples, and onion, and stir to coat with oil.
2. Sauté uncovered, stirring occasionally, for ten to fifteen minutes, or until onion is transparent.
3. Stir in the mace, chili, cayenne, and cardamom, and continue cooking until the onion begins to brown and the spices have had a chance to toast a bit.
4. Add the cider and bring the mixture to a boil over medium-high heat. Cook for three minutes then add the stock.
5. Lower the heat to medium-low and simmer the mixture, partially covered, for another 35 minutes or until squash is tender.
6. If you have an immersion blender you can use that to puree everything in the pot. If not, you can blend the mixture in a food processor or blender until smooth, working in batches being careful to not overfill, as hot liquid could expand when the machine is switched on, making a huge, burning-hot mess.
7. Return soup to the stockpot and reduce the soup, stirring over medium-low heat until the consistency looks right to you or until you’re tired of ducking from the tiny specks of boiling hot soup that will bubble up and fly all over.
8. Stir in salt and pepper to taste, and serve hot with or without a small dollop of sour cream.