Butternut squash and apple soup

photo credit: wholeandheavenlyoven.com

1 medium butternut squash, peeled, seeds removed, cubed (about 2 lbs. after trimming)

1 medium tart apple, core removed, cubed

2 tablespoons olive oil or butter

1 large onion, thinly sliced, about 2 cups

3-4 garlic cloves, roughly chopped

4-6 cups vegetable or chicken stock, or water

1/2 tsp. dried sage

1/2 tsp. dried thyme

a few pinches nutmeg, optional

salt and pepper to taste

1/2 cup cream or coconut cream, optional

Heat the oil/butter in a heavy bottom soup pot. Add the onions, garlic, and a few pinches of salt, and sauté over medium low heat until the onion is translucent- about 5 minutes.

Add the sage and thyme and sauté 1 minute more, then add the cubed squash and apple and stir well.

Add 4 cups of the stock or water with 1 tsp. or so salt, cover and bring to a boil. Simmer for 20-25 minutes, until squash is very soft.

Blend the soup using an immersion blender to desired consistency. Thin the soup with more stock if needed. Taste and add salt, pepper and nutmeg to taste.

If using, stir in the cream/coconut cream before serving.

Serves 4-6