Harvest Blessings Soup

I was craving some squash soup yesterday, and with the bounty of fall surrounding me, I decided to playa round a little. The recipe I came up with was a huge hit in my house – C actually said it was the best soup I’d ever made! So, Ithought I’d share the blessings with you

Harvest Blessings Soup

1 onion, chopped
3 cloves garlic, peeled
1 T butter
1 T olive oil
1 large butternut squash (can substitute acorn or delicata squash) peeled, seeded and cubed (about 2 cups)
1 medium yam or sweet potato, peeled and diced
1 large granny smith apple (or other tart apple), peeled, cored and diced
1 cup apple cider
4 cups chicken or vegetable stock
1 t ground ginger
1 t gound nutmeg
1/4 t cinnamon
1/2 -3/4 cup light cream
salt and pepper to taste

put butter and oil in dutch oven over medium heat, add onions and garlic when butter is golden. stir often while onions cook about 5-7 minutes, until translucent and soft.

Add squash, yams, apples, cider, stock and spices, stir to mix well. Cover and simmer for 30-40 minutes. Remove from heat and process in batches in blender or food processor. Return to pot, add light cream and stir well to mix. Season with salt and pepper to taste. Enjoy!!