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.
