Apple Squash Soup

• • 2 tablespoons unsalted butter
  • 2 medium onions, diced
  • 2 butternut squashes (about 4 pounds), peeled, seeded, and chopped
  • 8 red or golden apples, peeled, cored, and chopped
  • 1 tablespoon coarse salt
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups chicken or vegetable stock
  • 5 cups water, plus more if needed
  • Sour cream, for garnish (optional)
  • 
    
  • Melt butter in a dutch oven over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
  • Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
  • Puree in batches in a food processor or blender until smooth, and return to pan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with diced apples and sour cream if desired.

  
  

  Serves 12.