Butternut Squash and Apple Soup

Yes, I am still violating my "no-autumn-foods-until-highs-are-under-80-degrees-rule."  But doggone it, really.....butternut squash at $1 pound?!!!!   I had to make it.  It was screaming to me.

This is just about as simple as it gets.  And it would be hard to think of anything this wouldn't make a wonderful compliment to.  It's a fantastic side dish, a wonderful snack, or a great meal by itself, especially if adding a crusty piece of bread to use as a dipper.  OK, it wouldn't hurt if it had a hunk of butter on it (the bread, that is).

BUTTERNUT SQUASH and APPLE SOUP (4 entree servings)

2 Tbsp butter
1/2 onion, chopped
1/4 tsp ground nutmeg
2 1/8# butternut squash (1 medium), peeled, seeded, cut into 1" cubes
2 1/8 cups vegetarian (or chicken) broth, plus more if needed
1/2 gala apple, peeled, cored, diced
1/4 cup apple juice
light sour cream
chopped fresh chives
pumpkin seeds, optional

Melt butter in pot over medium-high heat.  Add onion and nutmeg; saute until onion begins to brown, about 5 minutes.  Add squash, broth, apple, and apple juice.  Bring to a boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes. 

Puree soup in blender until smooth.  Return soup to pot.  Season to taste with S&P.

Bring soup to simmer, thinning with more broth if desired.  Ladle soup into bowls.  Garnish with sour cream and chives.

NOTE:  After savoring a cup of this wonderful soup....it hit me!!!  Add some pumpkin seeds for a bit of crunch and extra texture.....I do loves me texture!!!!

Recipe Source:  www. Epicurious.com