Butternut Squash and Apple Soup Cause it's Fall Y'all!

This past weekend I was suppose to really rough it by going camping in Shenandoah National Park, but it rained cats and dogs, and well, that was just a little bit too rough for me. So I stayed in doors ALL weekend long and contemplated being highly productive. However, this was a weekend that was made for watching movies, sipping tea, and eating soups created especially for autumn. That's why after I left work on Friday I headed immediately to Whole Foods to pick up ingredients for this soup because I just had to have it...Okay. So I pretty much had all the ingredients on hand (except for the shallot), but somehow dark chocolate bars and hair masque ended up being pretty dang important. Anyhow, I think this soup was most delicious. It turned out so smooth and creamy. I added half and half at the end, but that's totally optional.

My dad grew butternut squash in his garden this summer. There were two left so I swiped one for my soup. 

Butternut Squash and Apple Soup

Yield: Four generous servings

1 Butternut squash peeled and cubed

2 apples peeled and cubed

1 shallot minced

2 tablespoons olive oil

1 teaspoon Coriander

1/2 teaspoon Sage

A dash of cinnamon

3-4 cups Chicken stock

Salt and pepper to taste

1/2 cup half &half or heavy cream (optional)

Chives and almonds to garnish

Directions:

Heat two tablespoons of olive oil over medium high heat. Add minced shallot and saute for five minutes.

Add cubed butternut squash and apple and saute for another five minutes. 

Add spices: coriander, sage, cinnamon, salt and pepper

Pour in 3-4 cups chicken stock ( add enough stock to just cover the squash and apples)

Cover and simmer for 15 minutes (until squash and apples are tender)

When squash is thoroughly cooked, carefully transfer to a food processor or blender and puree.

Return to pot and add half and half. Adjust seasonings to taste.

Serve garnished with almonds and chives. 

I feel like dollop of creme fraiche would also be quite scrumptious.