Butternut Squash and Apple Soup

 Serves 2-4.

Ingredients

1 medium butternut squash

1 apple, cored and cut into quarters

1 onion, peeled and cut into quarters

1/2 cup good chicken stock

1/2 cup apple cider

1/2 tsp thyme leaves

good chicken stock for thinning (1-2 cups)

2 tsp grated fresh ginger

1/4 tsp ground nutmeg

dash cayenne pepper

salt and pepper

heavy cream for garnish

Directions

Wash squash and poke 5-6 slits for steam to escape. Bake on foil-lined tray in oven at 425 degrees F for 60-90 minutes, until soft and brown.  Allow to cool, remove skin and place 2 cups of cooked squash in a blender or food processor.

Meanwhile, simmer apple, onion and thyme leaves in a pan on the stove for 25-30 minutes until very soft.

Pour apples, onions and all of their cooking liquids into blender or food processor with cooked squash. Process slowly until smooth, adding chicken (or vegetable) stock a little at a time if necessary for processing. Pour this smoothly blended mixture into a saucepan and heat gently. Stir in ginger, nutmeg salt and peppers and allow to simmer for a few minutes.  Serve hot. Garnish with heavy cream.