Apple-Butternut Squash Soup

I have the good fortune of having a friend whose family can produce a serious amount (read = 900 pounds) of produce in a season in their garden.  On more than one occasion I've visited said friend only to return with a butternut squash from their pantry, and this is what I developed the first time that happened.  It's become one of my favorite recipes--a thick, slightly sweet soup with just enough cayenne to provide a little heat.  It's also a great way to make something fresh in the dead of winter!

Apple-Butternut Squash Soup

• 2 tablespoons butter
• 1 medium onion, diced
• 1 large carrot, peeled and chopped
• 2 medium potatoes, peeled and cubed
• 2 green apples, peeled and cubed
• 1 large butternut squash (3-4 lb.), peeled, seeded, and cubed
• 3 cups chicken stock
• 2 cups apple juice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1/4+ teaspoon nutmeg
• salt to taste
• sour cream to garnish
• optional ingredients: celery (be forewarned that it may leave strings), coriander, cumin, jalapeno peppers

1. Melt butter in large saucepan.  Saute onion and carrot for 5 minutes.  Add potatoes, apples, and squash, and saute for 5 more minutes.

2. Add stock, juice, and spices.  Bring to a boil, reduce heat and simmer for approx. 30 minutes, or until the vegetables are very soft.

3. Puree in batches in a food processor or blender until smooth and return to saucepan.  If desired, adjust consistency with more stock, juice, or water.

4.  Garnish with sour cream and herbs.

Makes approximately 3 1/2 quarts.