Apple-Butternut Squash Soup

recipe

• Step 1
  Wash, peel and roughly chop the apples.
• Step 2
  Halve the butternut squash lengthwise, scoop out the seeds and trim the ends. Cut the squash into large cubes.
• Step 3
  Peel and chop the onion.
• Step 4
  Add a drizzle of olive oil (or a bit of butter) to a saucepan. Add the onions and soften for 1 minute.
• Step 5
  Add the butternut squash and apple and cook for 2 minutes over medium-high heat, stirring frequently.
• Step 6
  When the squash is lightly browned, season with salt and pepper and add enough water to cover (about 1 cup per portion). Bring to a boil, then cover and let simmer over low heat for 15 minutes.
• Step 7
  When the squash is done, the tip of a knife should slide in easily. If not, cook for another 5 minutes.
• Step 8
  Remove from heat and puree with a handheld immersion blender or in a blender. If the soup is too thick, add a bit of water.
• Step 9
  Serve, it's ready! (To make it even more delicious, top with a bit of blue cheese/roquefort and a few toasted walnuts.)