M-m-m-m. Yummy-especially as a first course. Great also with sandwiches. For variation, substitute pears for the apples.
Melt 1 tbs. butter over medium heat. Add 1 diced onion. Saute ’til soft, about 4 minutes. Add 2 lb. butternut squash, that has been peeled, seeded and cut into 2″ chunks. Cook ’til soft, about 10 minutes. Add: 4 Red or Golden Delicious Apples, (peeled, cored, diced), 2 tsp. coarse salt, 1 1/2 tsp. ground cumin, 1/2 tsp. ground ginger, 1/4 tsp. cayenne pepper, 1/4 tsp. fresh black pepper, 2 cups low-fat chicken broth and 2 1/2 cups water (or enough to cover ingredients in pot).
Bring to boil, reduce to simmer. Cook until very soft, about 30 minutes. Puree in pot with imersion blender, or transfer to food processor, processing until very smooth.
Return to pot. Over low heat, thin with additional water, if needed. Serve hot, garnished with additional chopped apples, jalapeno peppers and sour cream, if desired.