It's easy, it's healthy and it's quick!
Butternut Squash Soup, 4 servings
4 Tablespoons unsalted butter
1 medium onion, chopped
1/2 large or one medium butternut squash, peeled, seeded and cubed
2 medium carrots, scraped and chopped
2 small to medium tart apples, peeled, seeded and cubed
16 oz. good quality vegetable or chicken stock
1/4 cup heavy cream
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
salt and pepper to taste
slivered scallion for garni
In a 2 quart sauce pan, saute the onions in the butter until soft and golden. Add the squash, carrots and apples. Let them cook in the onion butter mixture for 2 to 3 minutes over medium low heat. Add the stock and gently simmer until all the veggies and the apples are soft.
I have a wonderful appliance--I use a Braun hand-held emulsifier. to puree the veggies and fruit right in the sauce pan. If you don't own one of these devices, transfer the contents of the pan to a food processor or blender and puree until all lumps are gone.
Return the puree to the sauce pan, add the cream and the spices. Heat through. Serve with scallion garni.
This makes a great first course or a nutritious lunch, served with a hunk of crusty ciabatta bread.