Butternut Squash & Apple Soup
2 tablespoons olive oil
2 medium yellow onions, chopped (about 3 cups total)
2 medium carrots, diced
2 large butternut squash (about 5 pounds total), peeled and diced into chunks
3-4 apples tart apples such as Granny Smith or Cortland, peeled, cored and roughly diced
3-4 cups low sodium chicken stock or vegetable stock, divided
1 teaspoon Himalayan sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
*add spices to taste
Preheat your oven to 375 degrees. In a large, deep stockpot or Dutch oven, heat the olive oil over low. (You can also use a sauce pan on the stove on medium heat.) Add the onions and carrots and cook until very tender, about 15 to 20 minutes, stirring occasionally.
While the onions cook, cut and peel the squash and apples. Add them to the pot, then add 2 cups of the stock. Bring the pot to a boil, reduce the heat to low, then cover, and cook until the squash and apples are very soft, about 20 to 30 minutes depending upon how larger you cut your squash and apple pieces (smaller pieces will cook more quickly).
Once the apples and squash in the soup pot are tender, puree the soup with a hand blender or transfer it to a food processor. Return soup to the pot once complete. Add 1 cup of the remaining chicken stock, then stir, adding a bit more stock as needed to reach your desired consistency (the soup will thicken somewhat when stored). Leave the texture fairly thick and rich. Stir in the salt, cinnamon, nutmeg, and black pepper.