Butternut squash soup recipes abound during this time of year. Certainly, it’s a traditional recipe great to have in every cook’s arsenal of go – to soups. The main characteristics of the classic has a pureed creamy sweetness that can be distinguished with a depth of flavor by any number of  additions from a supporting cast of ingredients: lemon, ginger, cinnamon, paprika, to name a few.

The distinguishing feature of this one is sautéed apples, chosen for their tartness, a perfect balance I think for the sweetness of the squash.

Hint: as with many recipes, especially soups, a recipe is just a guide. The size of the squash doesn’t really matter, It’ll just need to cook more or less and you’ll need to add more (or less) broth in order to get it to the right consistency. I ended up making more than I planned…but it freezes great!

Ingredients (makes 2 quarts or more)

2 medium butternut squash – cut lengthwise and seeded

1 large sweet onion – medium dice

2 large tart apples- medium dice

1/4 cup olive oil (or enough to cover the bottom of the pan)

4 cups chicken or vegetable broth – or enough to reach the desired consistency

Pinch of fresh grated ginger

Splash of half and half (optional)

Instruction

Place the 4 pieces of the squash, cut side down, on a baking tray and bake in a 350 degree oven until the squash can easily be pierced by a fork (about 30 – 45 minutes depending on how thick the squash is).

In the meantime place a medium saucepan over medium heat. Add enough oil to lightly cover the bottom of the pan and heat.

Add the onions and the apples and cook gently until both are soft, being careful not to brown either.

When the squash is soft, scoop out the squash and discard the skin.

Add the squash to the pan with the onions and apples along with half the broth and stir.

Puree with an immersion blender or in a food processor or blender – a portion at a time. (I prefer a blender because it comes out smoother.)

Add additional broth as you puree until you reach the desired consistency.

Season with salt and pepper and freshly grated ginger, along with a splash of half and half.