This creamy orange soup is a wonderful way to begin a holiday dinner.
2 tbsp butter
1 onion, chopped
2 apples, peeled and diced
2 garlic cloves, squished
6 cups raw butternut squash, peeled and cubed
3 cups chicken broth, or vegetable broth
1 cup apple juice
1 tsp salt
1/4 tsp ground ginger
1 cup cream, or evaporated milk
Melt the butter in a large saucepan over medium-low heat. Add the onion, apples and garlic and cook, stirring until softened - about 8 to 10 minutes. Dump in the cubed squash (you can buy this already cubed, if you want), then add the broth, apple juice, salt and ground ginger. Raise the heat slightly and bring to a boil. Stir, then cover the saucepan with a lid and let simmer for about 30 minutes, stirring occasionally. The squash and apples should be falling-apart soft. Let cool for a few minutes.
Ladle the soup into a blender or food processor, and blend until smooth. Unless you have an industrial-size processor, you'll have to do this in batches. Return blended mixture to the saucepan and stir in the cream or evaporated milk. Adjust the seasoning and heat just until heated through. Don't boil. (If you're serving this later, refrigerate it after blending but before adding the cream and reheating. Then reheat soup just before serving time.)
Serve each bowl with a teensy drizzle of cream on top. Very pretty.
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