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Butternut Squash Apple Soup
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Ingredients

    1 tbsp unsalted butter
    1 med onion, finely diced
    1 (~2 lb) butternut squash, peeled, seeded, cubed
    4 red or golden apples, peeled cored, chopped
    2 tsp coarse salt
    1 1/2 tsp cumin
    1 1/2 tsp coriander
    1 1/2 tsp ginger
    1/4 tsp cayenne pepper
    1/4 tsp black pepper
    2 cups chicken or vegetable stock
    2 1/2 cups water, plus more if needed

Directions

    - Melt butter in large saucepan over med heat

    - Add onion, stirring occasionally, until soft

    - Add squash, cook until soft (about 10 minutes)

    - Add apples, spices, stock, water (just enough to cover)

    - Bring to boil

    - Reduce to simmer, cook until very soft

    - Puree in batches in food processor or blender, or use immersion blender,
      until smooth.

    - Heat over low until serving
.