CREAM OF BUTTERNUT SQUASH & APPLE SOUP
In large pot over medium heat, melt the butter.
When the butter has just stopped foaming,
add the onion and saute, stirring
occassionally, until tender and translucent
(4-6 minutes).
Add the squash and broth,
bring to boil and reduce the heat to med-low.
Simmer, stirring occassionally, until the
squash is tender when pierced with a fork -
about 20 minutes.
Add the apples, saffron and nutmeg and
simmer, stirring occasionally, until the apples
are tender (about 15 minutes more).
Using a food processor or blender, puree the soup in
batches until smooth. Return the soup to the
pot, stir in the cream and season with salt and
pepper.
Warm gently as needed.
Garnish with croutons and a pinch of fresh
herbs such as parsley or sage - and a little
swirl of extra cream.
Note: You can make this the day before up
until adding the cream. Cool to room temp.
and refrigerate. Reheat gently and finish
recipe prior to serving.