Chefs at Market: Butternut Squash and Apple Soup

Yields 6 servings

• 2 Tablespoons Olive Oil
• 1 medium onion
• 2 gloves garlic minced
• 2 large butternut squash, peeled, seeded, and roughly chopped
• 4 small red apples, peeled, cored and chopped
• ¼ cayenne pepper
• 1 teaspoon cinnamon
• ¼ teaspoon ground ginger
• 4 cups vegetable or chicken stock
• 1 cup heavy cream or whole milk
• Kosher salt and pepper for taste

Place large heavy bottom saucepan on the stove over a medium heat , add oil. When oil is shimmering,

Add onions and cook until tender, about 5 minutes. Add all spices and cook for 2 minutes then add garlic about 1 minute then add squash and cook till softened about 10 minutes. Add apples and cook until lightly browned, add stock and bring to a boil. Reduce to a simmer and cook until vegetable are soft about 20 minutes.

Remove from heat and using an immersion blender puree soup until smooth, or use a food processor in small batches. Use a wooden spoon stir heavy cream or milk into soup. Season with salt and pepper.