Submitted by: Joan

Fall harvest vegetables combine to make this hearty soup.

Ingredients

3 pounds butternut squash, halved and seeded
2 tablespoons butter
1 large onion, chopped
2 cloves garlic, sliced or minced
1 large sweet potato, peeled and sliced
2 large carrots, peeled and diced
2 Granny Smith apples, peeled, cored and sliced
4 cups chicken or vegetable stock
1/8 teaspoon cayenne pepper
1/8 teaspoon allspice
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1/2 cup sherry or apple cider
1 cup 10% cream

Directions

1.  Cover bottom of a baking pan (a cookie sheet with sides works well) with water. Place squash, cut side down, in the pan. Bake at 375 degrees F for about 45 minutes, until squash is soft. Remove from oven and let cool.
2. Melt butter in a large pot, and add onion and garlic, saute for a few minutes until onion is soft.
3. Add stock to pot, and add sweet potato, carrot and apple. Cover and bring to a boil. Reduce heat and simmer for about 20 minutes, until vegetables are tender.
4. Remove peel from butternut squash, and cut into chunks. Add to soup pot and simmer for another 10 minutes.
5. Transfer soup in batches to blender and blend until smooth. (or use an immersion blender directly in the pot.)
6. Return pureed soup to pot, and season with cayenne, allspice, nutmeg and ginger. Adjust seasonings to taste. You can also add salt and pepper if desired.
7. Stir in the sherry or cider and cream and heat through, but do not boil.
8. Serve with a dollop of plain yogurt or sour cream if desired. Makes 6-8 servings.

This recipe is from Soups.

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