Butternut Squash and Apple Soup
- 2 tablespoons (1/4 stick) butter
- 1 large onion, chopped
- 1/2 teaspoon ground nutmeg
- 4 1/4 pounds butternut squash, peeled, seeded, cut into 1-inch cubes
- 4 1/4 cups (or more) chicken broth
- 1 Gala apple, peeled, cored, diced
- 1/2 cup apple juice
- Light sour cream
- Chopped fresh chives
Melt butter in large pot over medium-high heat. Add onion and nutmeg; sauté until onion begins to brown, about 5 minutes. Add squash, 4 1/4 cups broth, apple, and apple juice. Bring to boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper.
Bring soup to simmer, thinning with more broth if desired. Ladle soup into bowls. Garnish with sour cream and chives.
A word of caution: If you are using a blender to puree the soup, only fill the blender jar about 1/3 to 1/2 full, remove the lid or the vent and lay a towel over the top before turning it on. When you blend hot soup, pressure can build up and it might explode if you haven't taken these precautions.
See notes below for changes I made to the original recipe.