Favorite Butternut Squash Soup

This is my very favorite butternut squash soup! Prep: chop l large sweet

yellow onion. Peel, seed and cube a butternut squash (about 3 pounds).

Peel and chop 2 medium carrots. Peel, core and chop 2 apples. Peel and

chop 1 Yukon Gold potato.

In large Dutch oven melt 1/2 stick unsalted butter over medium heat and

saute the onion till soft. Add the squash, carrots, apple and potato.

Season to taste with salt and pepper. Cover with unsalted organic chicken

stock (or water) so that liquid is at least 1 inch above the veggies. Bring to

a boil, then reduce to simmer. Simmer about 45 minutes or till veggies are

fall-apart tender. Blend with immersion blender till smooth. In a small bowl

temper 1 cup cream in some of the hot soup. Add the tempered cream

into the soup pot. Cook a few minutes more. Check for seasoning and

adjust if necessary.